Spicy Honey-Roasted Leg Of Lamb

200308-r-indian-spiced-lamb

Celebrate Spring with this spicy-sweet leg of lamb!

Ingredients

Marinade

6 large cloves garlic, peeled, and coarsely chopped

1/2 ounce fresh ginger, peeled, and coarsely chopped

1 tablespoon garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red chile powder

5 tablespoons fresh lemon juice

2 tablespoons vegetable oil

2 tablespoons water

Kosher salt

Lamb

1 leg of lamb (about 5 pounds)

Honey rub

3 1/2 ounces blanched almonds

3 1/2 ounces Greek yogurt, plain

1 1/2 tablespoons honey

Directions

For the marinade: Blend together the garlic, ginger, garam masala, cumin, coriander, black pepper, chile powder, lemon juice, vegetable oil, water, and salt, to taste.

For the lamb: Trim the excess fat and membranes from the leg of lamb. Make deep regular cuts all over the flesh with a paring knife. Rub the marinade into the lamb, making sure you get it into the deep cuts. Place the lamb in a plastic food bag with the remaining marinade and leave in the refrigerator, for a minimum of 6 to 8 hours, or ideally for 24 hours.

For the honey rub: Blend together 2 ounces of the almonds, the yogurt, and 1/2 the honey in a blender or food processor. Take the lamb out of the refrigerator and remove from the plastic bag. Rub the honey blend into the lamb, and leave the lamb for at least 30 minutes, or ideally for another 2 hours, covered, in the refrigerator. Remove the lamb from the refrigerator and bring to room temperature before cooking.

Preheat the oven to 425 degrees F. Place the lamb on a rack with a roasting pan placed underneath the lamb on the rack below. Cook for 15 minutes, then lower the heat to 350 degrees F, and cook for another 1 hour 40 minutes, or until the meat juices run fairly pink when pierced, basting every 20 to 30 minutes.

Scatter the remaining almonds and drizzle the remaining honey over the lamb and roast for another 10 minutes. Check if the meat is cooked using a meat thermometer. The temperature should be 130 degrees F for rare to 150 degrees F for well done, depending on the desired degree of doneness.

Remove the lamb from the oven. Loosely cover the lamb with aluminum foil and allow to rest for 15 minutes before slicing. Pour out the juices, spoon off any excess fat, and serve it on the side.

Chicken Tikka Masala With Honey

This traditional Indian dish, popularized in England, consists of grilled chicken breast marinated in yogurt and Indian spices, simmered in a rich tomato-cream sauce.

Makes 4-6 Servings

INGREDIENTS:

CHICKEN TIKKA MARINADE:

2 lbs boneless skinless chicken breasts, cut into 1-1/2” pieces

1 cup yogurt

1 tablespoon lemon juice

1 teaspoons cumin powder

2 teaspoon coriander powder

1 teaspoon paprika

½ teaspoon turmeric

1 teaspoon cayenne pepper

1 tablespoon minced fresh ginger

2 tablespoon minced fresh garlic

2 teaspoons salt

MASALA SAUCE:

2 tablespoon butter or vegetable oil

3 cloves garlic, minced

1 jalapeno pepper, de-seeded & finely diced

1 small white onion, finely diced

8 ounces tomato sauce or chopped tomatoes

1 cup heavy cream, ½ & ½ or non-fat yogurt

2 teaspoons ground cumin

2 teaspoons paprika

½ teaspoon garam masala

1 teaspoon fenugreek (optional)

1/4 cup chopped fresh cilantro

1 tablespoon chopped fresh mint

1 teaspoons salt, or to taste

1 teaspoon black pepper, or to taste

1 teaspoon honey, or to taste

Cayenne pepper to taste

PROCEDURE:

CHICKEN TIKKA:

In a large mixing bowl, combine all marinade ingredients. Add chicken, toss in marinade, cover and refrigerate for 1 hour to overnight. The longer the chicken marinates the tenderer and flavorful it will be. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto bamboo skewers that have been soaked in water. Discard remaining marinade. Grill until juices run clear, about 5 minutes per side.

MASALA SAUCE:

Melt butter in a large heavy skillet over medium heat. Saute garlic, jalapeno and onion for 1 to 2 minutes. Season with cumin, paprika and garam masala. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, cilantro, mint and fenugreek. Add and simmer for 10 minutes. Season with salt, fresh ground black pepper & honey to taste. Add cayenne pepper if you would like to make it spicier. Transfer to a serving platter, and garnish with fresh cilantro. Serve with basmati rice.

Honey Garlic Grilled Eggplant

What makes this recipe so good is the honey-garlic marinade. You won’t really taste the honey, but it helps the eggplant caramelize on the grill. The results are musky and succulent.

Honey Garlic Grilled Eggplant

Note: Aleppo chili that this recipe calls for is available in Middle Eastern markets. It’s not spicy at all, but sweet and musky. If you don’t have it, substitute it with a pinch of Spanish smoked paprika, or skip it all together.

Serves 2

1 eggplant (2 if using small Italian eggplants)
1 Tbsp honey
2 Tbsp olive oil
2 mashed garlic cloves
1 tsp aleppo chili (optional)
2 tsp balsamic vinegar
Salt and pepper

  1. Peel stripes of skin off the eggplant to create a zebra like pattern of skin and no-skin. This is not only decorative, but makes the skin easier to bite. Slice eggplant into ½ inch thick circles.
  2. Lay out a large sheet of paper towels. Sprinkle eggplant generously with salt on both sides and lay out on paper towels. The eggplant will release a lot of liquid. This will help get rid of bitterness (if any) and make the eggplant more succulent and less watery after it’s cooked. Let sit for 15 minutes, then dry both sides well with paper towels.
  3. In a large bowl, mix honey, olive oil, garlic, chili, balsamic vinegar, salt and pepper to taste. Dunk both sides of each eggplant slice into this marinade.
  4. Preheat the grill or grill pan to high. Grab a wad of paper towel with tongs, dip it in oil, and brush it on the grill.
  5. Place the eggplant slices on the grill, cover, and turn down the heat to medium. Grill until marked, about 3 minutes. Turn 90 degrees to make cross-hatch grill marks. Grill until marked, about 3 more minutes.
  6. Brush the slices with remaining marinade, flip and repeat the grilling procedure on the other side. Regulate heat so that the eggplant is browning, but not burning. Remove to a plate, and drizzle with olive oil.

Fourth Of July Honey Shrimp On The Barbie


3 1/2 lbs green shrimp, peeled and deveined
bamboo skewers (soaked in cold water to prevent burning)
1/2 cup olive oil
2 tablespoons honey
2 tablespoons sweet chili sauce
2 tablespoons chopped italian parsley
2 tablespoons lemons or 2 tablespoons lime juice
1/4 teaspoon five-spice powder

 
Combine all the ingredients except shrimp and bamboo skewers to make a marinade.

Mix shrimp into the marinade and refrigerate for at least 30 minutes.

Thread 4 shrimp onto each skewer and barbecue over medium heat for 2 to 3 minutes each side.

Serve as an appetizer.

Honey Ginger Pork Tenderloin

A Dad-friendly dinner with honey!!

Ingredients

two 3/4-pound pork tenderloins
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
1 tablespoon minced garlic
1 tablespoon ketchup
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon cinnamon

Garnish: fresh flat-leafed parsley sprigs

Preparation

Pat pork dry and arrange in a shallow dish. In a bowl whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.

Prepare grill.

Remove pork from marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals. Grill pork, basting with reserved marinade and turning it every 3 minutes, 10 minutes total. Discard marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155°F., about 10 minutes more.

Let pork stand 5 minutes before thinly slicing.

Serve pork garnished with parsley sprigs.

Spicy Honey Barbecued Chicken

Ingredients

  • 1 cup soy sauce
  • 3/4 cup finely chopped yellow onions
  • 1/3 cup rice wine vinegar
  • 1/4 cup honey
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons hot sauce
  • 2 tablespoons white sesame seeds
  • 2 tablespoons chopped fresh gingerroot
  • 2 tablespoons minced garlic
  • 2 tablespoons sesame oil
  • 12 skin-on chicken thighs (about 3 1/2 pounds), or drummettes

Directions

In a large bowl, combine soy sauce, onions, rice wine vinegar, honey, cilantro, hot sauce, sesame seeds, ginger, garlic and sesame oil, and stir well to combine. Place the chicken in a large plastic bag orbaking dish and cover with the marinade. Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours.

Preheat the broiler and the oven to 350 degrees F.

Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry, and broil the chicken, skin-side up, until browned, about 10 minutes. Meanwhile, place the leftover marinade in a small saucepan and bring to a boil. Lower the heat to medium and simmer until slightly thick, about 10 minutes.

Turn the chicken, and broill until the skin is browned and crispy, about 5 minutes. Transfer the chicken skin-side up to a roasting pan and roast, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes more.