Glazed Roast Lamb Recipes

Steps:

• Place lamb on a greased foil-lined baking sheet. Drape a piece of heavy-duty foil over bones to prevent overbrowning. In a small bowl, combine the honey, preserves, oil and lime juice. Set aside 1/2 cup. Spoon half of the remaining glaze over lamb. , Broil 4-6 in. from the heat for 10-12 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting once with remaining glaze. , Remove lamb from the oven and loosely cover with foil. Let stand for 5 minutes before cutting. Brush with reserved glaze.

Steps:

• Preheat oven to 375 degrees F.
• Peel 3 of the garlic cloves and slice; make slits all over the meat and insert slices of garlic and small sprigs of rosemary; season well with salt and pepper.
• Heat the oil in a large flameproof casserole or roasting pan and add the shallots; cook, stirring occasionally, until they begin to turn golden.
• Add the potatoes, parsnips, carrots, and remaining unpeeled cloves of garlic; stir to coat in the oil; season with salt and pepper.
• Place the lamb on top and pour half of the red wine on the lamb.
• Cover the pan well and bake for 1 hour, basting occasionally with any pan juices.
• Combine the honey and soy sauce thoroughly; after the first hour of cooking, pour the honey mnixture over the lamb and baste.
• Return the lamb to the oven and bake, uncovered for 1-1 1/2 hours more or until the meat is cooked and the vegetables are tender, basting the meat and vegetables occasionally.
• Remove the roast and the vegetables from the pan and allow to rest for 10-15 minutes before carving, but keep the vegetables warm.
• Place the cooking pan on the stove, stir in the flour and cook for 1 minute.
• Blend in the stock and remaining wine; bring to a boil and adjust the seasoning.
• Place roast on platter with vegetables, garnished with rosemary sprigs, if desired.

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.

Steps:

• Place a roasting pan in the oven and preheat to 450 degrees. To make the glaze: combine all ingredients except lemon juice in a small saucepan. Bring to a boil, then simmer for 20 minutes, stirring occasionally. Remove from heat and strain. Stir in the lemon juice.
• To make the lamb: rub the lamb with olive oil and season with salt and pepper. Place in the pan, fatty side down, and roast for 10 minutes. Baste with glaze, turn over and baste the other side. Cook for 10 to 15 minutes, or until a meat thermometer inserted reads 125 degrees. Let stand several minutes before slicing. Serve with extra glaze.