Leg of Lamb with Honey Sauce | Lamb and Game | DW | 22.04.2004
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Lamb and Game

Leg of Lamb with Honey Sauce

Try this delicious recipe which was prepared for us by star chef José Madonaldo from Spain.


Recipe for lamb in a honey sauce
To Serve Four

1 leg of lamb, about 1 kg

For the Filling:
1 medium-sized onion
200 g mushrooms
200 g spinach
1/2 tablespoon honey
10 g pine nuts per portion of lamb
10 g raisins per portion of lamb
1 glass red wine
rosemary and thyme
salt and pepper

To prepare the roast leg of lamb:
Remove bone from meat (or get your butcher to do it for you)

Steam spinach in hot water and salt lightly. Chop onions and sautée in olive oil until glassy.Chop mushrooms, sautée in olive oil and mix with onions and spinach. Insert filling into leg of lamb and bind with kitchen twine.

A la Carte, 30.10.03 Braten

Rub outside of meat with rosemary, thyme, salt and pepper. Roast stuffed leg of lamb 20 minutes in preheated 220-degree Celsius oven. Pour red wine over meat and continue roasting for another 20 minutes. Baste with water ccasionally.Remove meat from oven and cut into slices 2 cm thick.

To prepare the lamb slices:
Place one slice in a frying pan. Drizzle half a tablespoon of honey over it. Add some roasting juices and simmer over low heat for 2 - 3 minutes.Add 10 g each of raisins and pine nuts.
Mix well, allow to boil briefly and let stand for five minutes.

Serve with rice, fresh white bread and vegetables, such as broccoli - and of course a glass of red wine.

Bon appétit!