Glazed Roast Lamb Food

GLAZED LAMB POT ROAST

Steps:

• Preheat oven to 375 degrees F.
• Peel 3 of the garlic cloves and slice; make slits all over the meat and insert slices of garlic and small sprigs of rosemary; season well with salt and pepper.
• Heat the oil in a large flameproof casserole or roasting pan and add the shallots; cook, stirring occasionally, until they begin to turn golden.
• Add the potatoes, parsnips, carrots, and remaining unpeeled cloves of garlic; stir to coat in the oil; season with salt and pepper.
• Place the lamb on top and pour half of the red wine on the lamb.
• Cover the pan well and bake for 1 hour, basting occasionally with any pan juices.
• Combine the honey and soy sauce thoroughly; after the first hour of cooking, pour the honey mnixture over the lamb and baste.
• Return the lamb to the oven and bake, uncovered for 1-1 1/2 hours more or until the meat is cooked and the vegetables are tender, basting the meat and vegetables occasionally.
• Remove the roast and the vegetables from the pan and allow to rest for 10-15 minutes before carving, but keep the vegetables warm.
• Place the cooking pan on the stove, stir in the flour and cook for 1 minute.
• Blend in the stock and remaining wine; bring to a boil and adjust the seasoning.
• Place roast on platter with vegetables, garnished with rosemary sprigs, if desired.

GLAZED ROAST LAMB

Steps:

• Preheat oven to 350°F; oil roasting pan.
• Combine onion, parsley, thyme, rosemary, sage, lemon peel, garlic, and salt. Mix well.
• In a separate bowl, combine honey and lemon juice.
• Place lamb meat side up on a flat surface. Season to taste with salt and pepper. Brush with honey mixture and sprinkle with herb mixture. Roll and tie. Rub roast with honey mixture.
• Place roast on a roasting rack in the oiled pan in the preheated oven, allowing 20 to 25 minutes per pound for medium rare. Brush with honey mixture every 20 minutes. When all the honey mixture is used, brush with the pan drippings.
• Let roast stand for 5 to 10 minutes before carving.
• Add 1/2 cup water and deglaze pan. Thicken if desired and serve with lamb.

APRICOT GLAZED LAMB

Steps:

• Preheat the oven to 425 degrees F.
• Rub the rack of lamb, outside portion, with salt and pepper. Next place skillet over Heat and add 2 tablespoons of the oil to a skillet. Place the rack fat side down and sear until the meat is nicely browned. Remove to a plate.
• For the apricot glaze, add the apricot preserves, mustard and the water to a small saucepan and stir over low heat until the mixture is combined. Brush the glaze over the seared rack of lamb. Combine the panko bread crumbs and the fresh herbs in a small bowl until thoroughly mixed. Add 3 teaspoons of oil to the crumbs, to moisten. Cover the lamb rack with the crumb mixture and pat to make the crumbs adhere. Place the rack back in the skillet and roast in the oven for 15 minutes. Let the lamb rack rest for 10 minutes before serving.

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.

ROAST LAMB WITH POMEGRANATE GLAZE

Steps:

• Place a roasting pan in the oven and preheat to 450 degrees. To make the glaze: combine all ingredients except lemon juice in a small saucepan. Bring to a boil, then simmer for 20 minutes, stirring occasionally. Remove from heat and strain. Stir in the lemon juice.
• To make the lamb: rub the lamb with olive oil and season with salt and pepper. Place in the pan, fatty side down, and roast for 10 minutes. Baste with glaze, turn over and baste the other side. Cook for 10 to 15 minutes, or until a meat thermometer inserted reads 125 degrees. Let stand several minutes before slicing. Serve with extra glaze.

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. 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.

ROAST LAMB

Steps:

• Preheat oven to 450-degrees F.
• In a large roasting pan combine the red onion, 2 teaspoons oil and garlic in the center of the pan. Place parsley sprigs, rosemary sprigs, and thyme sprigs on top of the onion mixture.
• Place lamb on top of herbs and drizzle with remaining oil (1 tablespoon). I also placed 6 peeled potatoes around lamb (not in original directions).
• Sprinkle lamb with salt, pepper and chopped herbs.
• Roast for 15 minutes.
• Reduce oven to 350-degrees F. and roast until meat is done (for medium rare meat thermometer inserted into lamb reads 145-degrees F.) about 75 - 90 minutes.
• Transfer lamb to a cutting board and cover loosely with foil for about 15 minutes before slicing. The easy way for me to slice lamb is to hold the leg bone vertically and slice the meat vertically.

MUSTARD-HERB GLAZED ROAST LEG OF LAMB

Steps:

• Preheat oven to 350°.
• Dry the lamb with paper towels and place on a rack in a heavy roasting pan.
• In a small bowl, combine all the glaze ingredients; mix well.
• Spoon the glaze evenly over the lamb; pour 2 cups water into the pan.
• Roast the lamb for 1/2 to 1 3/4 hours, or until an instant-read thermometer inserted in the thickest part of the lamb reads 135° for medium-rare (check periodically to make sure there is some liquid in the bottom of the pan and add more water if necessary).
• If you prefer lamb more well don, cook to 140° to 150° for medium.
• Remove the lamb and place on a carving board; let rest for at least 10 minutes.
• Place the roasting pan on top of the stove and add a bit more water; cook over medium heat, stirring to scrape up the browned bits from the bottom of the pan.
• Taste and adjust the seasonings; degrease the pan juices and pour into a gravy boat.
• Care the lamb into thin slices and serve with the juices.

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.