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How To make Glazed Roast Lamb with Rhubarb Salsa
LAMB:
1 Leg of lamb (4-6 lbs) Boned
-and rolled 3 tb Honey
1 ts Garlic salt
1/4 ts Ground pepper
2 tb Red wine vinegar
RHUBARB SALSA:
1 c Chopped onions
2/3 c Dark or golden raisins
1/2 c Honey
2 tb Red wine vinegar
4 ts Chopped Jalapeno pepper
2 Cloves garlic, minced
1/2 ts Ground cardamon
6 c Fresh or frozen sliced
-Rhubarb (1-1/2 lbs) LAMB: Combine the 3 tablespoons honey, garlic salt, pepper and 2 tablespoons vinegar. Place meat on rack in roasting pan; brush with glaze mixture. Roast in 325 degree oven for two to four hours or until desired doneness (150 degrees for medium rare or 160 degrees for medium), brushing occasionally with glaze mixture. RHUBARB SALSA: In a large saucepan, combine the onions,raisins,honey,vinegar,jalapeno pepper, garlic,and cardamom. Stir in rhubarb. Bring to boiling; reduce heat and simmer, covered, for 10 minutes, stirring as little as possible. Uncover and simmer for 5 minutes to reduce the liquid slightly. Stir only if necessary to prevent scortching. Set aside. serve at room temperature as accompaniment to sliced roast lamb. Refrigerate any leftovers.
How To make Glazed Roast Lamb with Rhubarb Salsa's Videos
Duck Breast with Sweet and Sour Glaze
*Ingredients*
balsamic vinegar, beef stock, brown sugar, butter, duck, duck breast, rhubarb, salt
*Recipe*
Start by thinly slicing the rhubarb.
Heat a skillet and add 1 tablespoon butter. Let it melt and add rhubarb.
Stir in the pan and fry for about 1-2 minutes, until rhubarb moistens a bit.
Heat a saucepan and add balsamic vinegar and brown sugar. Stir and let sugar melt.
Thicken the sauce with beef stock and remaining butter.
Bring to a boil and let the sauce reach a caramel-like consistency.
Crisscross the duck’s skin with superficial cuts and season it with Chinese spices and salt.
Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin gets crispy.
Afterwards, fry the duck on each side so that it is properly sealed.
Cook for about 5 minutes on the skinless side then turn it over and leave it on heat for 4 more minutes.
Continue to cook for 2 minutes on the sides.
Serve with rhubarb and sauce.
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How to Cook a Chateaubriand Roast + Sweet Red Pepper Cranberry Sauce Recipe
Serve chateaubriand (a filet mignon roast) and be the host with the roast this holiday season. Learn how to tie a chateaubriand and cook this decadent roast to perfection with this simple tutorial from the Omaha Steaks’ executive chef team.
Serve your fork-tender tenderloin roast with a festive and delicious sauce – sweet red pepper cranberry sauce. It’s a slightly sweet and delightfully tangy sauce that balances the richness of the beef.
Be the host with the roast and wow your guests this holiday season!
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Low Carb Recipes for Rhubarb
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Podcast: Podcast:
Rhubarb Glazed Smoked Baby Back Ribs
There is something very satisfying about making your own BBQ sauce for ribs. This is relatively simple to make and Rhubarb is in season right now so its a great time to try it.
I started out with 2 lbs of Rhubarb and cut it into 3/4 size pieces. From here, add 1 cup of apple juice and brin it up to the boil. Once it reaches the boil, reduce the heat and simmer for 15 minutes or until the Rhubarb has completely broken down.
This is an optional step but I like to run it through a food mill to separate some of the fibrous pulp that might be in there. If you dont have a food mill, dont worry about it. Just reserve about 1 cup of the Rhubarb for the glaze.
Add the cornstarch slurry and bring to the boil and then reduce the heat and simmer for 2 minutes.
Then add the honey, Dijon Mustard, and vinegar.
Cook the ribs the way you always do and brush on the glaze 10 minutes before pulling them out of the smoker.
Enjoy
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Food From the Fire Cookbook:
Chimchurri Lamb with Bacofoil and Dean Edwards
BRAZILIAN ROAST FOR THE WHOLE FAMILY
BACOFOIL TEAM UP WITH DEAN EDWARDS
If you fancy a mid week roast without the hassle, Bacofoil has teamed up with TV chef Dean Edwards to create chimicchuri roasted lamb, a Brazilian favourite. Served with a South American version of a salsa verde, it’s explosively delicious for the whole family.
CHIMICCHURI ROASTED LAMB
INGREDIENTS
• Bacofoil Non-Stick Foil
• 2 lamb rumps (approx. 400g each)
• 800g new potatoes
• 1 whole bulb of garlic
• 60ml oil
• 1 tsp paprika
Chimichurri Sauce:
• 1 clove garlic (crushed)
• 50ml red wine vinegar
• Small bunch fresh coriander
• Small bunch flat leaf parsley
• Handful fresh mint
• ½ tsp smoked paprika
• 40ml olive oil
• 1 tsp sugar
• ½ red onion (peeled and finely diced)
METHOD:
• Place all of the chimicchuri ingredients, except the onion, into a mini processor and blitz until fine. Add a little more oil if needed until you get a sauce consistency. Season the mix with salt and pepper.
• Place the lamb rumps along with a third of the chimicchuri into a bowl and cover with clingfilm. Marinade for an hour if time allows.
• Parboil potatoes in a large pan of salted water for 7-8 minutes, drain, then halve lengthways.
• Meanwhile seal the lamb in a hot pan on all sides until golden, then transfer to a baking tray lined with Bacofoil - make sure the dull side is facing up as this is the non stick side. Scatter in the potatoes then drizzle over the oil, turn to make sure they have had a good coating and scatter in the unpeeled garlic cloves. Sprinkle over the paprika and season with a dash of salt and pepper.
• Pop into a pre heated oven set at 200oc / gas mark 6 for 20-25 minutes then remove the lamb and leave to rest under a sheet of Bacofoil Non-Stick Foil for 5-10 minutes. The potatoes can be popped back in the oven until golden.
• Serve the carved lamb with the paprika potatoes, some greens and a good helping of the reserved chimicchuri sauce.
Enjoy! Serves 4.
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We're celebrating the arrival of spring with these two delicious recipes from the Giant Eagle Market District!