Marinated Brochettes Of Lamb With Honey Food

MARINATED LAMB

Steps:

• Lamb: Pre-heat the oven to 425 degrees F (220 degrees C).
• Bash up the coriander and mint and mix with the yogurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.
• Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
• Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required.
• To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
• Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.
• Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.

HONEY-BALSAMIC LAMB CHOPS

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.
• Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.
• Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.

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 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°).

GRILLED MARINATED LAMB BROCHETTES

Steps:

• Cut the lamb into 16 1 1/2-inch cubes.
• Peel the onions, then steam or parboil them until nearly cooked but firm. Drain.
• Combine onions, vinegar, white wine, garlic, grated lemon, cumin, rosemary, thyme, honey, salt and pepper to taste. Blend well, then add the lamb and marinate for 30 minutes or longer.
• Meanwhile, preheat oven broiler or grill to high.
• Drain the meat, reserving the marinade. Thread onto 4 skewers, alternating between the lamb cubes and onions on each skewer.
• Brush the skewers with the oil and the reserved marinade.
• Broil under high heat 3 minutes on each side for rare, brushing often with the marinade. Cook longer if desired.
• Serve immediately. Garnish with the watercress.

MARINATED BROCHETTES OF LAMB WITH HONEY

Steps:

• Cut the lamb into 16 2-inch cubes.
• Combine the lamb with lemon juice, olive oil, wine, honey, rosemary, garlic, cumin, salt and pepper. Blend well, cover with plastic wrap and marinate for 15 minutes.
• Preheat the oven broiler or a charcoal grill. If wooden skewers are used, soak them in cold water until ready to use.
• Drain the meat, reserving the marinade, and arrange the meat on four skewers, alternating with red pepper, onion and eggplant squares.
• Broil under high heat 3 minutes for rare on each side, brushing with the reserved marinade.

EASY BONELESS HONEY MARINATED BUTTERFLIED LEG OF LAMB

Steps:

• In a large heavy plastic ziploc bag combine the honey vegetable oil, lemon juice, Dijon, onion, garlic, fresh rosemary, salt and black pepper (I use about 1-1/2 teaspoons black pepper).
• Add in the lamb and turn to coat in the marinade.
• Seal the bag tightly and place in a large bowl; refrigerate for 24 hours turning the bag occasionally to coat evenly in the marinade.
• When ready to cook, remove the lamb from the plastic bag and discard marinade.
• Let the lamb sit out a room temperature for 1 hour and 15 minutes before cooking or grilling.
• Set oven to 425 degrees.
• Pat the lamb dry with paper towel.
• Heat oil in a large frypan, then sear lamb on both sides for 5 minutes per side.
• Transfer the lamb to a large greased baking sheet.
• Cook the lamb for about 20-25 minutes for medium-rare.
• Let rest 15 minutes before slicing.
• DELICIOUS!

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.

MARINATED LAMB CHOPS WITH HONEYED ONIONS

Steps:

• Combine all the marinade ingredients in a shallow glass or ceramic dish.
• Add the lamb cutlets.
• Toss to coat and refrigerate for 3 hours.
• Preheat BBQ to medium heat.
• For honeyed onions.
• heat oil on BBQ plat or griddle, add onions.
• cook, stirring constantly for 10 min's.
• Add vinegar and honey and cook, stirring for a further 5 Min's until onions are soft and golden.
• For the chops.
• Drain chops and discard marinade.
• Cook on a lightly oiled BBQ for 2-3 Min's per side or until cooked to your liking.
• Serve lamb with onions.