RESTO - RECETTES
Lamb rack with honey and spices
Lamb rack with honey and spices
Ingredients for 6 persons
- 1 piece of lamb rack or lamb shoulder (+/- 1,5 kg)
- 3 table spoons of liquid honey
- 1 table spoon of balsamic vinegar
- 1 tea spoon of cinnamon powder
- 1 tea spoon of coriander seeds
- 1 tea spoon of ginger powder
- 1 tea spoon of piment dEspelette
- Penja pepper
Preparation :
Prepare the lacquering by mixing the honey, the vinegar and the spices in a bowl.
Lay out the lamb in a roasting pan (for oven). Pass the lacquering using a brush on all sides of the meat while insisting on the corners and the bones so that savors enter well in the flesh. Reserve for 2 hours in the refrigerator.
Preheat the oven to 230°C. Once the oven is hot, place the meat in the oven for 10 min, then reduce temperature to 190° C and cook for another 10 min/pound. Place the meat on a board to rest and cut slices just before serving. Reserve the juice which can be filtered and be used as sauce such as it is.
To accompany, prepare a dish of couscous or potatoes with rosemary in the oven and a Julienne of small cooked vegetables.
You can find a lot of ingredients on www.gourmetstore.be