Honeyed Saffron Lamb

Name: Honeyed Saffron Lamb
Yield: 4 - 6 servings
Ingredients: 1 rack of lamb with 12 rib chops; Salt and pepper to taste; Saffron thread crushed; 2 tbsp (30 mL) liquid honey; 3 garlic cloves peeled; 1 cup (250 mL) 35 % cream; 1/2 cup (125 mL) water

This is the Honeyed Saffron Lamb recipe.

Prep: 10 min
Cooking: 25 min - 30 min

Yields 4 - 6 servings

Ingredients

1 rack of lamb with 12 rib chops
Salt and pepper to taste
Saffron thread crushed
2 tbsp (30 mL) liquid honey
3 garlic cloves peeled
1 cup (250 mL) 35 % cream
1/2 cup (125 mL) water

READY FOR REWARDS?

Preparation

Preheat oven to 400 °F (200 °C).

Place rack of lamb in roasting pan, fat side down. Roast for about 10 minutes or until tips of bones start turning brown. Remove from oven. Season to taste with salt, pepper and saffron (keep some saffon for the sauce). Brush lamb with 1 tbsp (15 mL) honey. Return to oven and roast until lamb is golden brown 15, 20 minutes. Turn off oven and let rack of lamb stand in oven for 7 minutes for rare meat, or until preferred doneness.

In saucepan, bring to boil remaining honey, garlic and cream. Stir in water. Season to taste with salt, pepper and saffron. Reduce heat and simmer for 10 minutes Purée sauce in food processor. Carve rack of lamb. Serve two or three ribs per person over honeyed sauce, with home-fried potatoes.