Roasted Lamb With Honey And Thyme Glaze Food

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.

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.

ROAST LEG OF LAMB WITH DARK BEER, HONEY AND THYME

Steps:

• Preheat oven to 375 degrees F.
• Open the leg of lamb and season the inside with half the garlic, half the thyme leaves, 1 tablespoon olive oil, salt, and pepper. Tie the lamb closed with string. Place it in a roasting pan, season with salt and pepper, and brush it with olive oil. In a bowl mix the beer, honey, remaining garlic and thyme, juniper berries, and bay leaves. Pour this over the lamb and put the roasting pan into oven. Immediately turn the oven down to 325 degrees F. Baste every 10 minutes. Cook 12 to 13 minutes per pound for medium rare or until internal temperature reaches 130 to 135 degrees F. Remove the roast from the oven, cover it loosely with foil and allow it to rest for about 10 minutes before carving. Serve with pan drippings.

HERB-ROASTED LAMB

Steps:

• Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
• Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
• Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

ROSEMARY ROASTED LAMB

Steps:

• Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

THYME HONEY GLAZED HAM

Steps:

• Melt butter with thyme and let stand until ready to use.
• Preheat oven to 350°F with rack in lower third.
• Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 3/4 hours.
• Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked 1 3/4 hours.
• Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake, uncovered, 30 minutes.
• Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more.