Two Lamb recipes we really enjoy. REC Honeyed Lamb

J

joanietoo

Well-known member
it is South African so excuse the measurements.

Honey and lamb go particularly well together

Pre-heat oven to 230C

Cooking time 1 ¾ hours

1 ½ - 2 kg lamb shoulder

1 clove garlic

Salt, fresh ground pepper

100 – 125 g honey

450 – 500ml cider

1 tsp chopped fresh mint

1 ½ tsp chopped fresh thyme

1 TBL flour

1 tsp lemon juice

Line the roasting dish with foil large enough to wrap the shoulder

Rub the meat all over with garlic

Place the joint in the tin and season with the salt and pepper

Mix the honey with 300ml of the cider, pour this over the joint.

Sprinkle with the mint and the thyme

Fold the foil loosely over the meat and cook in the oven for 30 mins

Open foil and baste with remain cider

Close foil again and reduce oven temp to 180C cook for a further hour After 30 mins fold the foil back to brown the meat.

Remove meat from tin and keep hot.

Gravy: pour the juices from the tin into small saucepan, leave for 5 mins and then skim off any fat.

Blend flour with ¼ cup of the juices and stir into saucepan. Bring back to the boil and stir constantly until thickened and smooth. Season with salt, pepper and the lemon juice.

New boiled potatoes sprinkled with fresh mint and baked onions go extremely well with this.

 
Rec: Lamb with Yoghurt

Lamb with Yoghurt

Cooking Time 1 hour
Preheat oven to 180C

Leg of lamb
3 – 4 cloves garlic
50g butter
1 TBL chopped rosemary
1 TBL chopped thyme
Salt and fresh ground black pepper
Juice of a lamon

Gravy
2 tsp flour
1 cup stock or wine
Salt and pepper

Sauce
200ml Bulgarian Yoghurt
2 cloves minced garlic
2 tsp chopped mint
Salt and pepper

Make slits all ove meat and push in skivers of garlic
Beat softened butter with herbs and seasoning and spread over meat
Squeeze lemon over meat
Roast on a rack allowing 20 – 25mins for each 500g basting from time to time
Transfer meat to carving board, cover and leave it in a warming draw for 15 to 20 mins

Gravy pour off excess fat from roasting tin.
Stir in flour and cook for 1 min.
Add stock and seasoning.
Bring to the boil, stirring, till thickened and strain

Sauce
Mix all ingredients together and season well
Serve atop the sliced meat.

Goes very well with Greek salad, baked potatoes and green beans

A crisp crust can be made…don’t baste when roasting
Spread the meat with
Crumb 2 slices white bread
mix with 1 tsp mixed herbs,
grated rind of 1 lemon,
50g butter,
8 chopped olives (I always use the Greek black olives and omit salt), salt and pepper

 
Joanie, this sounds good. I'm finally beginning to be able to eat more lamb. Once this week I put

steak and chop grill seasoning on and my 'burgers' were really good!. Then another day I grilled them with chevre goat cheese on top...mmmmm so now I have 3 ways I can eat it ground lamb as a burger....progress definitely.

 
You must log in or register to reply here.
Back
Top