Lamb For Learners Redcurrant And Honey Glazed Lamb Crock Pot Recipes

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HONEY-BRAISED LEG OF LAMB WITH CARROTS AND FENNEL



Honey-Braised Leg of Lamb with Carrots and Fennel image

Provided by Nancy Fuller

Categories     main-dish

Time 5h20m

Yield 10 servings

Number Of Ingredients 13

1 1/2 cups fresh mint, chopped
1/2 cup fresh rosemary, chopped
10 cloves garlic, smashed and minced
One 5-pound boneless leg of lamb
Kosher salt and freshly ground black pepper
1 cup honey
2 cups chicken broth
1 cup dry white wine
6 medium carrots, cut into large (3-inch) pieces
2 red onions, cut into quarters
2 fennel bulbs, stalks removed, bulbs cut in half and then into 1 1/2-inch strips
2 tablespoons butter, at room temperature
2 tablespoons all-purpose flour

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.

MOROCCAN LAMB WITH SHIRAZ HONEY SAUCE



Moroccan Lamb with Shiraz Honey Sauce image

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

1 (7 bone) rack of lamb, trimmed and frenched
coarse sea salt to taste
2 ½ tablespoons ras el hanout
1 cup Shiraz wine
⅓ cup honey

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

LAMB FOR LEARNERS! REDCURRANT AND HONEY GLAZED LAMB (CROCK POT)



Lamb for Learners! Redcurrant and Honey Glazed Lamb (Crock Pot) image

This is the name that my daughter came up with, for my most requested lamb dish! She did not realise how easy it was to cook, as the results are so sophisticated and special! I have never made it other than in the crock-pot, but I am sure it would cook very well in an AGA or wood burning range......long and slow. This is an ALL YEAR around recipe, as we have cooked this in the summer and served this meltingly tender lamb with salads and crusty bread - as well as in the winter with mountains of mashed potatoes! The redcurrant and honey glaze is sensational, and makes the most divine gravy or sauce. Do not be tempted to use a cheap and low fruit content redcurrant jelly, it gives nowhere near the same taste and results as a high fruit jelly. I always use a leg of lamb for this dish - but I suspect that shoulder of lamb would work extremely well. Be warned......this is a fall off the bone, moist and very succulent way of cooking lamb!!

Provided by French Tart

Categories     Lamb/Sheep

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 7

4 -5 lbs leg of lamb
4 -5 tablespoons red currant jelly
3 tablespoons honey
2 tablespoons Dijon mustard
2 -4 garlic cloves, peeled and crushed or 3 teaspoons garlic powder
salt
black pepper

Steps:

  • If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank.
  • Put 2 tablespoons water into the crock-pot and place the lamb inside.
  • Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb.
  • Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb.
  • Cook on high for at least 6 hours and up to 8 hours - YES, on high! If it is a 4lb to 5 lb leg of lamb, these are the perfect timings - it falls off the bone and is moist and tender.
  • About 30 minutes before serving, carefully ladle most of the juices out of the crock pot and into a large mixing jug. Allow the juices to cool and skim the fat that rises to the surface.
  • Place the juices into a saucepan and bring to the boil, boil vigorously until it has reduced by about a half - you now have the most wonderful gravy or sauce to serve alongside the lamb!
  • Take the lamb out and allow to "rest" for about 10-15 minutes before carving and falling in love!

LAMB SWEETBREADS IN A HONEY AND SHERRY VINEGAR GLAZE



Lamb Sweetbreads in a Honey and Sherry Vinegar Glaze image

Provided by Food Network

Categories     main-dish

Yield 6 servings.

Number Of Ingredients 13

2 1/2 pounds lamb or calves sweetbreads
1 tablespoon lemon juice
2 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped onion
4 shallots, finely chopped
2 1/2 tablespoons sherry vinegar, or to taste
1/4 cup fino or amontillado sherry
1 1/2 cups beef broth or veal stock, reduced by half
1 tablespoon honey
1 tablespoon unsalted butter

Steps:

  • Soak the sweetbreads in cold water to cover for 2 hours, changing the water 3 times. Drain and place the sweetbreads in a saucepan. Cover with cold water and add the lemon juice. Bring to a boil, reduce the heat to low and simmer for 5 minutes. Drain the sweetbreads and immediately plunge them into a bowl of cold water. After 3 or 4 minutes, remove and drain the sweetbreads on paper towels. Separate into lobes, with the natural partitions, and remove the tubes and connective tissues. The pieces will be approximately 2 by 2 inches.
  • In a large skillet that will hold all the sweetbreads in a single layer, heat the butter and olive oil over medium heat. Add the sweetbreads, sprinkle them with salt and pepper, and increase the heat to medium high. Cook, without stirring for about 3 minutes, then turn the sweetbreads to the other side. Continue cooking until golden, about 5 minutes more. Transfer them with a slotted spoon to a plate and set aside.
  • Add the onion and shallot to the pan and saute for about 5 minutes, until golden. Add the vinegar and sherry, increase the heat to high, and deglaze the pan, stirring and scraping until the liquid has reduced by half. Add the beef broth or veal stock and simmer until again reduced by half, to just under 1 cup. Whisk in the honey and the butter and return the sweetbreads to the pan. Turn them in the sauce until heated through and nicely glazed, and serve immediately.

HONEY-GLAZED RACK OF LAMB



Honey-Glazed Rack of Lamb image

Categories     Lamb     Vegetable     Roast     Valentine's Day     Honey     Bon Appétit

Yield Serves 4

Number Of Ingredients 15

For sauce
3 tablespoons butter
2 1/2 cups chopped onions
1 cup chopped carrot
2 cups canned beef broth
1 1/2 cups dry red wine
1 cup canned low-salt chicken broth
1 1/2 teaspoons tomato paste
1 teaspoon chopped fresh rosemary
1 1/2 tablespoons all purpose flour
For lamb
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons Dijon mustard
2 1 1/4-pound trimmed racks of lamb

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.

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