Wednesday, April 1, 2009

Minted Honey-Glazed Lamb Sirloin

Recipe By Chef Terry Sheldon
Otto's Restaurant and Bar
Madison, WI

- Makes 24 servings

24 pieces (8 oz. each) lamb sirloin, trimmed
12 mint sprigs, fresh, for garnish
Salt, as needed
Black pepper, freshly ground, as needed
Honey-Mint Glaze

1. Place 1 piece lamb sirloin on a roasting pan; brush with Honey-Mint Glaze. Season well with salt and pepper.
2. Roast lamb, basting frequently with Honey-Mint Glaze, at 450°F, until lamb reaches desire doneness (135°F for rare), about 12 minutes depending upon thickness of meat.
3. Thinly slice lamb across grain.
4. To assemble, arrange lamb slices on a serving plate. Spoon 2 Tablespoons Honey-Mint Glaze over lamb. Garnish with a fresh mint sprig.

Honey-Mint Glaze
- Makes 1-1/4 quarts -

2-1/2 cups (1 lb., 14 oz.) honey
2-1/2 cups sugar
1/3 cup water
1-1/4 quarts red wine vinegar
16 stems with leaves mint, fresh

Combine honey, sugar, and water in a heavy saucepan. Bring to a boil; cook until mixture develops a deep amber color. Add vinegar to honey mixture, taking care to deflect steam and splatters with a pan lid; whisk until well combined. Reduce honey mixture to 1-1/4 quarts. Add mint; steep for 15 minutes. Strain; reserve.

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