Name: Buckwheat Honey Roasted Leg of Lamb with Yellow Carrots
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6 to 8 servings
Ingredients: 16 small yellow and orange carrots, peeled and cut in half lengthwise; 24 cloves of garlic, unpeeled; 2 sprigs fresh rosemary; 3 bay leaves; 1/4 cup (60 ml) olive oil; 1 tablespoon (15 ml) buckwheat honey; 1 tablespoon (15 ml) balsamic vinegar; 1 leg of lamb, about 5 lbs (2.3 kg), partially deboned and tied; 1 cup (250 ml) chicken broth; Salt and pepper; 2 shallots, chopped; 2 tablespoons (30 ml) butter; 2 tablespoons (30 ml) all-purpose flour; 4 cups (1 litre) chicken broth; 3 tablespoons (45 ml) buckwheat honey

Preparation

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Leg of Lamb

In a roasting pan or large baking dish, combine the carrots, garlic, rosemary, bay leaf, and half the oil. Salt and pepper. Set aside.
In a small bowl, combine the honey and vinegar. Set aside.
In a large skillet, brown the meat in the remaining oil. Season with salt and pepper. Place the lamb in the pan over the vegetables. Add the broth. Brush with the honey mixture before and during cooking. Bake for about 1 hour and 10 minutes or until a thermometer inserted in the centre of the meat without touching the bone reads 50 °C (122 °F) for medium rare. Cover with aluminum foil. Let rest for 15 minutes. The temperature should rise to about 57 °C (135 °F).

Sauce

Meanwhile, in a saucepan, brown the shallots in the butter. Season with salt and pepper. Add the flour and cook for 1 minute, stirring constantly. Add the broth and honey and bring to a boil, stirring constantly with a whisk. Reduce until the sauce is slightly syrupy. You should have about 375 ml (1 ½ cups) of sauce. Adjust the seasoning.
Slice the lamb. Serve with the carrots and garlic. Top with the sauce and serve with Mascarpone and Garlic Polenta (see recipe).

Comment

Carolyn R.

1 star May 18th, 2015

I have never tried buckwheat honey before. I don't know if it was the particular brand I bought but it has a very very distinct taste (like fermenting beer) which overpowered and ruined the taste of the lamb. Maybe it's just me...?