Scotch Lamb With Honey And Mustard Glaze Recipes

ROASTED LAMB WITH HONEY AND THYME GLAZE

Steps:

• Preheat oven to 400°F.
• Combine honey, olive oil, and thyme in heavy small saucepan.
• Stir over low heat until just warm. Remove from heat.
• Place lamb on rack set in roasting pan; brush with half of honey mixture from bowl.
• Roast lamb 12 minutes; brush again with honey mixture from bowl.
• Continue to roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare and up to 150°F for well done. The time will vary depending on the size of your roast and desired level of done-ness; figure 15-25 minutes per pound.
• Transfer lamb to cutting board; over with foil and let rest for 15-20 minutes.
• Cut lamp into slices and drizzle with leftover honey glaze.

MUSTARD AND HONEY GLAZED LAMB

Steps:

• Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
• Rub the lamb all over with the oil and sprinkle with salt and pepper.
• Using a sharp knife cut short incisions 2 cm / 3/4 " deep all over the skin of the meat and insert sprigs of garlic or slices of garlic into each one.
• Put the meat in a roasting pan, pour in 1 cup water and roast in the oven for 20 minutes. Baste the meat and turn the oven down to 180ºC.
• Roast for another 20 minutes, then mix together the mustard and honey and brush it over the meat.
• Roast for another 20 minutes or until the meat juices run clear. Let the meat rest for 15 minutes before serving. Serve garnished with rosemary.

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°).

HONEY GLAZED RACK 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.
• 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.
• Serve chops with sauce.

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.