STICKY HONEY LAMB
This is so yummy. Sweet but spicy at the same time. I cook this one heaps. Nice served with plain rice or noodles.
Provided by Sonya01
Categories Lamb/Sheep
Time 13m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Coat a pan with cooking spray, heat and cook lamb in 2 batches until browned and tender.
- Remove from pan.
- Combine the remaining ingredients in a bowl.
- Remove pan from the heat, pour mixture into it, then replace on the heat.
- Bring to the boil and add the cooked lamb.
- Coat the lamb with the honey sauce.
HONEY GLAZED ROAST LAMB WITH HONEY MINT SAUCE
When you invite friends over for Sunday lunch it's a time to relax, not be stuck in the kitchen among the pots and pans. This Roast Lamb is an excellent choice, especially when partnered with rosemary and honey and a sauce using fresh mint. The honey glaze turns the joint a lovely golden colour, and the honey-sweetened mint sauce is a flavoursome change from the sharp vinegary taste of traditional recipes. Serve with a hot gratin of Dauphinoise Potatoes and some braised leeks for a really special meal.
Provided by MarieRynr
Categories Lamb/Sheep
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 350°F.
- Combine the flour, salt, pepper, cinnamon and rosemary and rub well into the lamb on all sides.
- Lay the onion and carrot in the bottom of the roasting tin and the lamb on top.
- Roast, allowing 25 to 30 minutes per 500g (1 lb 2oz) of weight, less for a pinker meat.
- Turn the joint halfway through to cook evenly.
- Meanwhile, make the sauce; warm the vinegar and honey until the honey has dissolved, then stir in the mint and leave to cool.
- About 30 minutes before the end of cooking time, carefully lift out the meat and strain off the fat from the roasting tin (leave the vegetables).
- Replace the meat, best side up.
- Spread with the honey, and add the cider to the pan.
- Return to the oven, increasing the heat to 375*F, and finish roasting, basting once or twice.
- Lift the joint and vegetables on to a hot serving platter.
- Blend the cornstarch with 1 TBS of cold water, add to the roasting tin and boil, stirring for a few minutes to make gravy.
- Strain into a hot sauceboat.
- Serve the lamb with the hot cider gravy and honey mint sauce.
HONEY-BRAISED LEG OF LAMB WITH CARROTS AND FENNEL
Steps:
- In a small bowl, combine the mint, rosemary and garlic. Open up the lamb flat on a baking sheet and top with some salt and pepper, about 2 tablespoons of the honey and about three-quarters of the herb-garlic mix. Roll up the lamb and tie it with butcher's twine, then top with the remaining honey and herb-garlic mix. Refrigerate, uncovered, for about 2 hours to marinate, then let the lamb come to room temperature before cooking.
- Preheat the oven to 325 degrees F.
- Add the chicken broth, white wine, carrots, onions and fennel to a large Dutch oven, then set the lamb on top of the vegetables. Roast until the lamb registers an internal temperature of 130 degrees F (medium rare) on an instant-read thermometer, about 2 hours.
- Let the lamb rest on a cutting board for 15 minutes. Using a slotted spoon, transfer the vegetables to a serving platter.
- In a small bowl, use a fork to mash the butter and flour together to form a smooth paste. Place the Dutch oven with the pan juices over medium heat and bring to a simmer, then whisk in the butter and flour mixture. Bring to a boil and heat until thickened, about 3 minutes.
- Slice the lamb and serve with the vegetables and pan sauce spooned over.
CRISPY RACK OF LAMB WITH HONEY AND MASCARPONE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the lamb: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle the olive oil on both sides of the lamb. Season with salt, pepper and herbs de Provence. Grill the lamb for 5 minutes on each side until brown. Place the lamb in a shallow roasting pan or baking sheet and roast for 25 minutes for medium-rare. Allow the lamb to rest for 10 minutes before slicing.
- For the sauce: In a small bowl, combine the creme fraiche, honey, cumin, and mint. Add the mascarpone cheese and stir until just combined. Season with salt and pepper, to taste.
- Cut the lamb between the bones into individual chops and serve with the sauce.
ROAST LEG OF LAMB WITH DARK BEER, HONEY AND THYME
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Open the leg of lamb and season the inside with half the garlic, half the thyme leaves, 1 tablespoon olive oil, salt, and pepper. Tie the lamb closed with string. Place it in a roasting pan, season with salt and pepper, and brush it with olive oil. In a bowl mix the beer, honey, remaining garlic and thyme, juniper berries, and bay leaves. Pour this over the lamb and put the roasting pan into oven. Immediately turn the oven down to 325 degrees F. Baste every 10 minutes. Cook 12 to 13 minutes per pound for medium rare or until internal temperature reaches 130 to 135 degrees F. Remove the roast from the oven, cover it loosely with foil and allow it to rest for about 10 minutes before carving. Serve with pan drippings.
LAMB RIBS WITH HONEY AND WINE
Combination of Middle Eastern and European dishes. Best if served with steamed vegetables and hot cooked rice.
Provided by ELINOAR
Categories Meat and Poultry Recipes Lamb
Time 2h20m
Yield 6
Number Of Ingredients 11
Steps:
- Place lamb in a 9x13-inch baking dish.
- Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a small bowl. Mix well and pour mixture all over lamb. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes.
Nutrition Facts : Calories 507.5 calories, Carbohydrate 10.2 g, Cholesterol 112.2 mg, Fat 36.8 g, Fiber 1 g, Protein 25.8 g, SaturatedFat 15.1 g, Sodium 1077.1 mg, Sugar 5.5 g
LAMB TAGINE WITH HONEY
Another lamb tagine, this recipe uses ras el hanout (see my recipe). Prep time does not reflect overnight marinating. courtesy of the NY Times.
Provided by chia2160
Categories Lamb/Sheep
Time 2h50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl combine the ginger, pepper, ras el hanout, saffron and water and mix well.
- Add the meat and rub in the paste, coating evenly.
- Cover and refrigerate overnight.
- In a Dutch oven or other heavy, lidded pot, melt the butter over medium heat.
- Add the onions, garlic, and cinnamon sticks and cook until the onions are translucent and the mixture is fragrant.
- Add the marinated meat to the pot and then the chicken stock to cover the meat.
- Bring the stock to a boil, and skim off any scum that appears.
- Reduce the heat to low, cover and simmer, stirring from time to time.
- Add water if the pot becomes too dry.
- Stew until the meat is tender, about 1 1/2 hours.
- Add the apricots, almonds, honey, carrots, and ground cinnamon and simmer, covered, stirring often to prevent scorching, until the meat is very soft and almost falling part, about 30 minutes longer.
- (If it is too soupy, uncover and simmer to reduce the sauce to a syrupy glaze.) Stir in the chopped parsley and transfer to a warmed serving dish.
- Serve immediately with couscous, rice or potatoes.
HONEY AND FIVE SPICED LAMB WITH STIR FRY VEGETABLES
I just make this with vegetables as my hubby and I are trying not to eat to many carbs in the evening, at the moment, so I have limited starchy carbs to only 1-2 days a week. I do usually make this with noodles thrown in, so feel free to add them if you want, if you do, I would lower amounts of meat and vegetables or it will be too much for 4.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine five-spice, sauce, honey, vinegar and garlic in a bowl.
- Combine lamb with 1-11/2 tablespoons of the five-spice mixture in a bowl.
- Heat oil in a wok; stir-fry lamb in batches, until browned. Remove and set to one side.
- Add onion, ginger and chili and stir-fry until onion softens, return lamb with remaining five-spice mixture.
- Add broccoli stir-fry 3 Min's, add snow peas and sprouts and stir-fry until veg are just tender. Stir in coriander.
- Note: Cooking time will be longer if not using a wok.
Nutrition Facts : Calories 774.6, Fat 57.2, SaturatedFat 24.1, Cholesterol 148, Sodium 639.4, Carbohydrate 28.6, Fiber 2.5, Sugar 18.4, Protein 37.9
MOROCCAN LAMB WITH SHIRAZ HONEY SAUCE
A delicious Moroccan-inspired rack of lamb. I created this for my anniversary, and it was divine. Serve with honey-glazed carrots and rosemary mashed potatoes. Ras el hanout is a traditional and complex Moroccan spice blend, and may be found in specialty grocery stores.
Provided by PolyTheWicked
Categories Meat and Poultry Recipes Lamb
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned.
- Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C).
- Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.
Nutrition Facts : Calories 906.9 calories, Carbohydrate 26.6 g, Cholesterol 165.8 mg, Fat 69.3 g, Fiber 1.4 g, Protein 35 g, SaturatedFat 30.2 g, Sodium 136 mg, Sugar 23.2 g
SPANISH LAMB WITH SHERRY, HONEY & PEPPERS
Open a bottle of sherry for this hearty lamb casserole, rich with sweet and savoury flavours. However, if you don't have saffron, just leave it out
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 2h45m
Number Of Ingredients 15
Steps:
- Make sure your lamb isn't too damp - pat it dry with kitchen paper if you need to, otherwise it won't colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Remove with a slotted spoon as you go. When all the lamb is browned, add the remaining oil and cook the onion and peppers over a medium heat until the onion is golden and the vegetables are softened. Add the garlic and paprika, and cook for a further 1 min, then add the sherry and bring to a simmer.
- Put all the lamb back in the pan, along with the stock, saffron, sherry vinegar and honey. Season and bring to just under the boil. Turn the heat down, cover the pan and leave to cook very gently for 2 hrs, turning the meat every so often.
- In the last half hour of cooking time, remove the lid so that the sherry and stock can reduce. You want to end up with completely tender meat in a flavoursome gravy - how long this takes will depend on how wide your pan is so you may need to give it longer than 30 mins. Check the seasoning. You're unlikely to need to adjust the vinegar or honey but you might want to sweeten the dish slightly. Scatter the parsley or almonds on top (or use both). Serve with the couscous.
Nutrition Facts : Calories 507 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.3 milligram of sodium
HONEY-GLAZED RACK OF LAMB
Categories Lamb Vegetable Roast Valentine's Day Honey Bon Appétit
Yield Serves 4
Number Of Ingredients 15
Steps:
- Make red wine sauce:
- Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onions and carrot and sauté until deep brown, about 12 minutes. Add beef broth and next 4 ingredients; boil 10 minutes to blend flavors.
- Mix flour and 1 tablespoon butter to paste in bowl. Whisk into sauce. Simmer until sauce thickens, whisking occasionally, about 10 minutes. Strain. Set aside.
- Make lamb:
- Preheat oven to 400°F. Whisk honey, soy sauce and mustard in small bowl to blend; add 2 tablespoons glaze to sauce. Sprinkle lamb with salt and pepper. Place on baking sheet. Brush each rack with some of remaining glaze. Roast until thermometer inserted into center of lamb registers 130°F, brushing often with more glaze, about 35 minutes.
- Rewarm sauce. Season with salt and pepper. Cut lamb between bones into chops. Serve chops with sauce.
HONEY MUSTARD LAMB WITH CRUSHED POTATOES
Try this new way to serve lamb, with a crispy coating and mashed veg
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Make a dressing by mixing together the mustard, vinegar and honey. Spread ½ tsp over each steak and season well, reserving the remaining dressing. Tip the breadcrumbs out onto a plate and sprinkle over the lemon zest. Dip the steaks in this until coated. Heat the oil in a non-stick frying pan and, when hot, cook the lamb until crisp and cooked through, about 7 mins on each side.
- Meanwhile, boil the potatoes in salted water for about 10 mins until soft, adding the broccoli for the final 5 mins of cooking. Drain and roughly mash together. Serve alongside the lamb with the leftover dressing drizzled over.
Nutrition Facts : Calories 668 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 1.43 milligram of sodium
HONEY-GLAZED LAMB CHOPS
What a lot of flavor for such little effort! "We're always glad to find a recipe like this that is 'company-special' but so fast to put together." Dolores Hurtt - Florence, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the honey, mustard, onion salt and pepper. Cook and stir over medium-low heat for 2-3 minutes or until heated through., Brush sauce over both sides of lamb. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 254 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 345mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
BRAISED LAMB WITH HONEY AND ALMONDS
Provided by Mark Bittman
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put oil in a large, deep skillet over medium heat. Add onion and cook until quite soft, about 10 minutes. Remove with a slotted spoon and raise heat to medium-high. Add lamb chunks and adjust heat so pieces brown rapidly without burning. Season meat with salt and pepper as it browns.
- Turn off heat and wait for pan to cool a bit; pour off excess fat. Turn heat back to medium and add honey; cook, stirring, until honey has thinned and coated lamb. Stir in garlic, then add spices, reserved onions and the stock. Cover and simmer until meat is tender, an hour or more.
- Meanwhile, put almonds in a skillet, in one layer. Cook over medium heat, shaking skillet, until lightly browned and fragrant.
- Taste meat mixture and adjust seasoning as necessary. Stir in almonds and serve, sprinkled with a few drops of lemon juice and garnished with the parsley
EASY BONELESS HONEY MARINATED BUTTERFLIED LEG OF LAMB
Try this on the grill, it's awesome! (heat the grill to high, sear the lamb for about 5 minutes on all sides, reduce the grill heat to medium and cook for about 30 minutes for med-rare). Plan ahead the lamb needs to marinade for 24 hours. Since the lamb is butterflied you will need a large baking pan to cook in the oven, to save time as your butcher to butterfly it for you.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time P1DT25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy plastic ziploc bag combine the honey vegetable oil, lemon juice, Dijon, onion, garlic, fresh rosemary, salt and black pepper (I use about 1-1/2 teaspoons black pepper).
- Add in the lamb and turn to coat in the marinade.
- Seal the bag tightly and place in a large bowl; refrigerate for 24 hours turning the bag occasionally to coat evenly in the marinade.
- When ready to cook, remove the lamb from the plastic bag and discard marinade.
- Let the lamb sit out a room temperature for 1 hour and 15 minutes before cooking or grilling.
- Set oven to 425 degrees.
- Pat the lamb dry with paper towel.
- Heat oil in a large frypan, then sear lamb on both sides for 5 minutes per side.
- Transfer the lamb to a large greased baking sheet.
- Cook the lamb for about 20-25 minutes for medium-rare.
- Let rest 15 minutes before slicing.
- DELICIOUS!
Nutrition Facts : Calories 700.8, Fat 33.6, SaturatedFat 10.3, Cholesterol 238.1, Sodium 360.2, Carbohydrate 18.8, Fiber 0.5, Sugar 16.3, Protein 78
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HONEY-GLAZED LAMB WITH HERBES DE PROVENCE RECIPE
From foodandwine.com
Servings 6Total Time 1 hr 40 mins
- Preheat the oven to 400°. Spread the lamb out on a work surface, fat side down. Season with salt and pepper and rub 2 tablespoons of the honey on the lean side of the lamb. Sprinkle with 1 tablespoon of the herbes de Provence. Loosely roll the lamb into a neat oval shape and stitch together by crisscrossing short skewers at the bottom of the roast. Transfer the lamb to a shallow roasting pan, fat side up, and season with salt and pepper. Rub the remaining 3 tablespoons of honey all over the roast and sprinkle with the remaining 2 tablespoons of herbes de Provence.
- Add 1/2 cup of the red wine and 1/2 cup of water to the roasting pan. Roast the lamb in the upper third of the oven for about 1 hour and 15 minutes, rotating the pan halfway through, until an instant-read thermometer inserted into the thickest part of the meat registers 145° for medium meat.
- Meanwhile, put the garlic cloves on a sheet of heavy-duty foil and drizzle lightly with olive oil. Wrap the garlic in the foil. Spread the eggplant slices on a large rimmed baking sheet and brush both sides generously with olive oil. Roast the eggplant and the garlic in the lower third of the oven for 45 to 50 minutes, until the eggplant is very tender and browned on the bottom and the garlic is very soft. Using a thin spatula, loosen the eggplant from the pan, then cover with foil and keep warm. Peel the garlic cloves.
- Transfer the lamb to a carving board and let rest for 10 minutes. Remove the skewers. Add the stock and the peeled garlic cloves to the pan juices. Set the pan over moderately high heat just until the juices are bubbling; scrape up the browned bits from the bottom of the pan. Strain the juices through a coarse sieve set over a small saucepan; press to push the garlic through. Skim off the fat. Season the sauce with salt and pepper and stir in the remaining 1 tablespoon of red wine.
ROAST SHOULDER OF LAMB WITH HERBS AND HONEY RECIPE
From bbc.co.uk
Servings 4Category Main Course
- With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of the lamb shoulder, but not into the meat, cross-hatching the entire surface.
- Mix the dried camomile, the thyme, rosemary, sage and oregano together in a bowl. Season well with salt and freshly ground black pepper.
- Press a handful of the herb mixture into the skin of the lamb, massaging it in well all over the flesh of the lamb.
- Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the lamb into the casserole, then squeeze the lemon juice over the top, before sprinkling with any remaining herb mix.
- Pour the water into the casserole, then put the lid on. Transfer to the oven and cook for 2½ hours. Check the dish after one hour - the lamb should be taking on a little colour.
- After the 2½ hours cooking the lamb meat should pull away easily from the bone.
- To serve, using a knife and fork, pull large pieces of meat away from the bone and arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves.
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