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Monday, November 9, 2015

Honeyed Saffron Lamb

Course Main Dishes
Prep. Time 10 mins
Yields 4 to 6 servings

1 rack of lamb with 12 rib chops
Saffron thread, crushed
2 tbsp (42 g) liquid honey
3 garlic cloves, peeled
1 cup (224 g) whipping cream 35 %
1/2 cup (125 ml) water

Preheat oven to 400 °F (200 °C).

Place rack of lamb in roasting pan, fat side down. Roast for about 10 minutes or until tips of bones start turning brown. Remove from oven. Season to taste with salt, pepper and saffron (keep some saffon for the sauce). Brush lamb with 1 tbsp (15 mL) honey. Return to oven and roast until lamb is golden brown 15, 20 minutes. Turn off oven and let rack of lamb stand in oven for 7 minutes for rare meat, or until preferred doneness.

In saucepan, bring to boil remaining honey, garlic and cream. Stir in water. Season to taste with salt, pepper and saffron. Reduce heat and simmer for 10 minutes Purée sauce in food processor. Carve rack of lamb. Serve two or three ribs per person over honeyed sauce, with home-fried potatoes.

Per serving
Energy: 804 Calories
Protein: 77 g
Carbohydrate: 9 g
Fat: 50 g
Calcium: 7 % / 73 mg

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