• Honey Roasted Lamb With Arugula And Pine Nut Salad

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    • 2 Tbsp. honey
    • 4 Tbsp. extra-virgin extra virgin olive oil
    • 2 x fresh thyme sprigs
    • 1 x rack lamb - (1 1/2 lbs) trimmed
    • 2 Tbsp. red wine vinegar
    • 1 Tbsp. water
    • 1/4 c. pine nuts lightly toasted Salt to taste Freshly-grnd black pepper to taste
    • 6 c. arugula - (abt 4 ounce)


    1. Preheat oven to 425 degrees. Combine honey, 1 Tbsp. oil, and thyme in heavy small saucepan. Stir over low heat till just hot. Remove from heat. Pour 2/3 of honey mix into small bowl.
    2. Place lamb on rack set in roasting pan; brush with half of honey mix from bowl. Roast lamb 12 min; brush with remaining honey mix from bowl. Continue to roast till instant-read thermometer inserted into thickest part of meat registers 125 degrees for medium-rare, about 10 min. Transfer lamb to cutting board.
    3. Meanwhile, add in vinegar, 1 Tbsp. water, and remaining 3 Tbsp. oil to honey mix in saucepan. Stir over low heat till just hot. Fold in nuts; throw away thyme sprigs. Season with salt and pepper.
    4. Cut lamb between ribs into chops. Divide arugula among plates. Top each serving with lamb chops. Drizzle hot dressing over and serve hot.
    5. This recipe yields 4 first-course or possibly 2 main-course servings.
    6. Comments: Here, lamb chops are presented atop a salad which was inspired by the flavors of Sardinia. A perfect first course or possibly a light main course.

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