Honey Glazed Rack Of Lamb With Wine Sauce Recipes

HONEY-GLAZED LAMB CHOPS

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°).

LAMB RIBS WITH HONEY AND WINE

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.

HONEY-GLAZED RACK OF LAMB WITH WINE SAUCE

Steps:

• Set oven to 400 degrees.
• Prepare a greased baking sheet.
• For the wine sauce, in a saucepan melt butter over medium-high heat.
• Add in the onions and carrots; saute for about 12-13 minutes, or until deep dark brown, adding in the garlic the last 3 minutes.
• Add in beef broth, red wine, chicken broth, tomato paste and fresh rosemary; simmer for 10-12 minutes.
• Mix 1 tablespoon soft butter with 1-1/2 tablespoons flour to make a paste; whisk into simmering sauce, stir until thickened (about 3-4 minutes).
• Using a strainer, strain the sauce and set aside.
• To make the lamb, in a bowl whisk together honey, soy sauce and Dijon mustard.
• Add in 2 tablespoons of the mixture to the wine sauce, whisk to combine.
• Season the lamb racks with salt and pepper and a little garlic powder.
• Place the racks on a large baking sheet.
• Brush both sides of the racks with the the honey/soy glaze (leaving out some glaze to brush on while cooking).
• Cook/roast until the lamb for about 35 minutes, or until the temperature of the lamb reaches 130F (do not overcook the lamb!) brush with more glaze once during cooking.
• Rewarm the sauce, season with salt and pepper.
• Slice the lamb between the bones and serve the sauce with the lamb.
• Delicious!

GLAZED RACKS OF LAMB

Steps:

• Place lamb on a greased foil-lined baking sheet. Drape a piece of heavy-duty foil over bones to prevent overbrowning. In a small bowl, combine the honey, preserves, oil and lime juice. Set aside 1/2 cup. Spoon half of the remaining glaze over lamb. , Broil 4-6 in. from the heat for 10-12 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting once with remaining glaze. , Remove lamb from the oven and loosely cover with foil. Let stand for 5 minutes before cutting. Brush with reserved glaze.

HONEY GLAZED ROAST LAMB WITH HONEY MINT SAUCE

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.

MOROCCAN LAMB WITH SHIRAZ HONEY SAUCE

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.