- 100 minutes
- For 4 people
- € 6 / person
- 312kcal per 100g.
How to make lamb with honey and basil . A very simple meat recipe that can give you a lot of play for any gathering of friends, honey lamb with basil .
I always try to offer you quick and easy recipes, which should not be at odds with good eating. This is the case of the recipe that I propose today. A dish that may well serve for a special meal or even as a Christmas dish, baked lamb , a classic but with a new touch.
Christmas gastronomic traditions are defined both by the sweets that accompany our tables, and by the outstanding dishes for dinner. Among the lamb roasted stuffed the turkey , the pig, the goat and seabream , most popular posts for these dates are discussed.
With honey lamb with basil, you will surely keep these culinary traditions alive. Always giving a different touch to the bite that your diners will taste.
I do not claim that this recipe is exclusive for Christmas dates, because I think it is a perfect dish for any gathering of friends, which will not take up much time in the kitchen and that will surely like everyone. Having said all this, with great care I get down to work to offer you another yummy recipe.
Preparation of the lamb and mashed honey with basil
- We ask the butcher to make a few cuts on the shoulder so that we can handle the meat better.
- Peel the garlic cloves and add them, along with the basil, to the mortar. When the ingredients are well mixed. Add the 5 tablespoons of olive oil and two tablespoons well filled with honey to the mash and stir so that all the ingredients are well integrated.
- Season the shoulder on all sides with salt and pepper and put it in a baking dish. Spread the shoulder with the honey preparation. Next we add about 150ml of water to the source.
Baked lamb with honey
- We put it in the oven at 190 ° C with heat up and down, for about 90 minutes. Remember that each oven is a world and better than you nobody knows it.
- It is better to follow the directions in the recipe but also be practical. The meat should be well browned on the outside and cooked on the inside. You can open a little in the meatier areas to check the point where the meat is.
- During the time the shoulder is in the oven, we turn the lamb over, so that all its sides are browned well, and add water as the lamb demands.
- I have used a total of 500 ml (initial 150 ml and 350 ml more throughout the process).
- Honey causes water to caramelize on contact with sugars. Therefore, if we are not careful we can find ourselves without sauce and with a large caramelized crust attached to our source.
- Every time we turn the lamb and add water, we must sprinkle the lamb with the resulting sauce.
Preparation of the garnish and final presentation
- For the garnish, peel and cut the potatoes into slices. We are going to prepare classic bakery potatoes .
- Peel and julienne the onion. In a large frying pan, add plenty of soft olive oil and add the chopped onion, potatoes and a pinch of basil.
- Let them cook over medium heat for approximately 35-40 minutes or until the potato is golden and crisp. At that time we remove it from the fire, add salt to taste and let drain.
- When the lamb is ready, we serve everything together and separate some sauce in a container so that the very salseros can add as much sauce to the lamb as they want.
If you don’t want to miss a detail on how to prepare this honey-roasted lamb recipe , click on the photos in the step by step.
Tips for a lamb with yummy honey
- Honey will add a soft touch of sweetness to this typically salty dish. Therefore, I suggest that you do not increase the amounts of honey, otherwise it may be too sweet and lose its original touch.
- In any case, the quantities will be increased in proportion to the number of shoulders that you are going to cook.
- As for basil, you can buy it fresh, or as in my case, use it in a spice rack that is much easier to find in supermarkets. I must admit that fresh basil is not located as easily as bay, thyme or rosemary.