Honey-Curry Glazed Lamb with Roasted Grapes and Cranberries

Photo: Jennifer Davick; Styling: Amy Burke

Consider ordering lamb from your butcher a few days ahead.

Yield: Makes 6 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 15 Minutes
Total: 1 Hour, 10 Minutes


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

Preparation

  1. 1. Preheat oven to 425°. Sprinkle lamb on all sides with curry powder, salt, and pepper. Let stand 30 minutes.
  2. 2. Meanwhile, prepare Roasted Grapes and Cranberries as directed.
  3. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Honey-Curry Glazed Lamb with Roasted Grapes and Cranberries Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy