Before SYR posts the next installment of Recipes We’ve Enjoyed During the Holy Days I just have to share this easy to make but delicious lamb dish, which I found on PetiChef.com
Photo from: petichef.com
Honeyed Welsh Lamb
Serves 6
Ingredients
For the lamb:
- 4-6 pounds leg of lamb
- 4 tablespoons of rosemary infused honey
- 3 sprigs of fresh rosemary
- 2 cloves garlic minced
- Salt and pepper to taste
For the gravy:
- 3 tablespoons rosemary infused honey
- 2 tablespoons cold white wine
- 1 tablespoon corn starch
Directions
Preheat the oven to 400F. Place the lamb in a roasting pan and brush with the honey. Mince one sprig of rosemary and sprinkle it over the lamb along with the minced garlic. Season with salt and pepper. Place the last two sprigs of rosemary over the lamb. Using tinfoil form a tent over the lamb and place it in the oven. Roast for 15 minutes and then reduce the heat to 350F.Continue roasting for 1-1/2 to 2 hours, estimating about 20 minutes per pound. When there?s approximately 20 minutes of roasting time left, remove the tinfoil from the lamb allowing the skin to brown and crisp. Depending on desired level of doneness, remove the lamb when it reaches about 10 degrees below desired read out on a meat thermometer as the cut will continue to cook as it rests. A temperature of 160F and pink juice indicates the lamb is medium rare.
Remove the lamb from the oven and transfer it from the roasting pan to a plate. Cover it with foil and keep it warm while it rests. Next place the roasting pan on the range. Mix 2 tablespoons of cold white wine with 1 tablespoon of cornstarch. Add the mix to the roasting pan along with 3 T of the honey. Stir together and heat over a low temperature until the liquid reduces by about two-thirds.
Serve the lamb with the gravy, roast potatoes and roast pears.
Preparation time: 10 minutes
Cook time: 150 minutes
Enjoy, gentle reader, enjoy!
CS
The Kosher Scene 
Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add leeks and garlic, sautée until the leeks soften, about 5 minutes. Transfer leek mixture to a small bowl. Sprinkle lamb shanks with salt and pepper; dust with flour to lightly coat. Heat remaining tablespoon of oil in the Dutch oven. Add lamb and cook until brown, turning occasionally, about 10 minutes. Add leek mixture, wine, tomatoes, mushrooms, herbs de Provence, and carrots. Stir to coat lamb with vegetable mixture. Cover and transfer to Sun Oven. Cook until the lamb is fork tender, about 2 hours. Using tongs remove shanks from pot, remove meat from bones, season with salt and pepper to taste, and keep warm. Spoon off fat from pan juices. Divide sauce and meat on plates and sprinkle with parsley. Serve with polenta or mashed potatoes. If not serving same day refrigerate meat and sauce in separate, covered containers. Remove layer of fat before reheating.
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Hmmmnnn, I’ll have to try it…
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