Lamb recipe

[druiaghtagh]

Does anyone have a recipe using Lamb, Honey and Rosemary please?

[Clanad]

This one has been tried by Mrs. C and it turned out well...

http://www.foodnetwork.com/food/recipes/recipe /0,1977,FOOD_9936_14408,00.html

Good luck!

[druiaghtagh]

Thanks Clannad for such a swift answer , sounds wonderful !

[BBWCHATT]

Roast Leg of Lamb with Rosemary

INGREDIENTS
60 ml honey
30 ml prepared Dijon-style mustard
3 g chopped fresh rosemary
2 g freshly ground black pepper
2 g lemon zest
3 cloves garlic, minced
2270 g whole leg of lamb
6 g coarse sea salt
DIRECTIONS
In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
Preheat oven to 450 degrees F (230 degrees C).
Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Lamb Chops with Mint Molasses Basting Sauce

INGREDIENTS
2 racks lamb, frenched* and cut into 1-inch thick bone in chops (about 7 chops per rack)
45 g Morton� Nature's Seasons� Seasoning Blend
0
0 Mint Molasses Basting Sauce:
60 ml molasses
15 ml olive oil
30 ml malt vinegar
15 g honey mustard
2 g chopped fresh herbs (mint, thyme, rosemary)
DIRECTIONS
Preheat grill to medium-high (about 450 degrees F).
Rub lamb chops all over with Morton� Nature's Seasons� Seasoning Blend, pressing the seasoning into the meat to adhere.
In a bowl whisk together the molasses, olive oil, vinegar, honey mustard, mint and fresh herbs. Season to taste with Morton� Nature's Seasons� Seasoning Blend and set aside.
On well seasoned grill, grill lamb chops for 3 to 4 minutes per side, basting with reserved mint molasses sauce until lightly charred, glazed and cooked to desired doneness. (

[Buenchico]

A few alternatives:

From Keith Floyd:
http://www.bbc.co.uk/food/recipes/database/wel shhoneyedlamb_8177.shtml

From James Martin:
http://www.bbc.co.uk/food/recipes/database/lav endergarlicandhon_81883.shtml
and
http://www.bbc.co.uk/food/recipes/database/lam bchopwithchargril_77465.shtml

From Gino D'Acampo:
http://www.bbc.co.uk/food/recipes/database/agn elloallamentaconi_76385.shtml

Chris

[druiaghtagh]

Thankyou all for such informative answers, cant wait to try them, yum