Lamb With Honey, Ginger, And Rosemary Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
From a land famous for,
1 1/2 t: Peeled minced fresh ginger,
-lamb, heres an elegant
1 1/2 t: Minced fresh rosemary or,
-but easy recipe from,
-1/2 tsp: dried, crumbled
Bodygallen Hall in the,
1 cup: Unsweetened apple cider,
-seaside resort of,
1/2 cup: Rich beef stock,
-Llandudno in North Wales.,
1 1/2 T: Honey, preferably clover
Makes 4 servings,
1/2 t: Pepper,
2 1/2 lbs: Rack of lamb,
Fresh rosemary sprigs,
Directions:
Preheat oven to 450F. Pat lamb dry. Rub surface with ginger and
minced rosemary. Arrange in shallow roasting pan. Add cider and
stock to pan. Roast 10 minutes. Drizzle honey over lamb. Roast 10
minutes longer for rare, 12 minutes for medium rare. Transfer lamb
to heated platter, sprinkle with pepper. Tent with foil. Strain pan
juices into heavy small saucepan. Boil until reduced to 3/4 cup,
about 10 minutes. Adjust seasonings with salt. Divide sauce among
plates. Carve rack into chops and arrange atop sauce. Garnish with
rosemary sprigs. Origin: Favorite Restaurant Recipes, by Bon Appetit
Shared by: Sharon Stevens.
Submitted By SHARON STEVENS On 10-11-94
Source from luhu.jp
minced rosemary. Arrange in shallow roasting pan. Add cider and
stock to pan. Roast 10 minutes. Drizzle honey over lamb. Roast 10
minutes longer for rare, 12 minutes for medium rare. Transfer lamb
to heated platter, sprinkle with pepper. Tent with foil. Strain pan
juices into heavy small saucepan. Boil until reduced to 3/4 cup,
about 10 minutes. Adjust seasonings with salt. Divide sauce among
plates. Carve rack into chops and arrange atop sauce. Garnish with
rosemary sprigs. Origin: Favorite Restaurant Recipes, by Bon Appetit
Shared by: Sharon Stevens.
Submitted By SHARON STEVENS On 10-11-94
Source from luhu.jp