Honey-Curry Glazed Lamb with Roasted Grapes and Cranberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Consider ordering lamb from your butcher a few days ahead. Ingredients:
2 (8-rib) lamb rib roasts (2 1/2 lb. each), trimmed |
1 tablespoon red curry powder |
1 1/2 teaspoons kosher salt |
1 1/2 teaspoons freshly ground pepper |
roasted grapes and cranberries |
5 tablespoons olive oil |
2 tablespoons honey |
garnish: fresh sorrel sprigs |
Directions:
1. Preheat oven to 425°. Sprinkle lamb on all sides with curry powder, salt, and pepper. Let stand 30 minutes.
2. Meanwhile, prepare Roasted Grapes and Cranberries as directed.
3. Cook lamb in 1 Tbsp. hot oil in a 12-inch cast-iron skillet over medium heat 6 to 7 minutes, turning often to brown tops and sides. Place lamb, meat sides up, in skillet. Stir together honey and remaining 4 Tbsp. olive oil; brush mixture on tops and sides of lamb.
4. Bake at 425° for 15 to 18 minutes or until a meat thermometer inserted into thickest portion registers 130°. Remove lamb from oven; let stand 10 minutes. Cut into chops, and serve with Roasted Grapes and Cranberries. Garnish, if desired.
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