Lamb with sage honey

  • 15/12/2008
  • Difficult
  • 6
  • 180 min

Why not try this special lamb roast for your grand dinner? The lamb is first braised and caramelized with honey, then finished in the oven with a little wine, and finally served with soft sautéed sauerkraut aromatised with bacon and garlic.

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Ingredients

  • 2-4 kg lamb, leg and rack
  • 50 ml oil
  • 100 ml sage honey
  • 200 ml white wine
  • 1 tbsp Vegeta Mediterranean
  • salt
  • Podravka black pepper crushed
  • 1 kg sauerkraut
  • 3 tbs oil
  • 30 g Podravka pancetta
  • 1 clove garlic

Preparation

  1. 1.
    Braise the lamb in hot oil on all sides.
  2. 2.
    Season the lamb with salt, pepper and Vegeta Mediterranean, add honey and cook to caramelize. Carefully add a little water and white wine. Transfer the lamb and juices into a baking tin, cover with tin foil and bake at 200°C for about 90 to 120 minutes.
  3. 3.
    When the lamb is soft, remove the foil, drain excess fat and add sliced lemon and pine nuts.
  4. 4.
    Serve with sauerkraut sautéed soft with fried bacon cubes and minced garlic.

Serving

Serve the lamb with baking juices and sauerkraut.

Advice

Rinse and pat-dry the lamb before using. You can also rub in some garlic and lemon to reduce the typical smell of lamb if you are not fond of it.

Little secret

Baste the lamb with a little water during baking as needed.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 1842 / 7.700 - -
Fat g 126,45 - -
Carbohydrates g 85,87 - -
Dietary fibre g 2,15 - -
Protein g 86,64 - -
Salt g 1,95 0 0
Vitamin A μg 28,00 1 1
Vitamin E mg 12,93 59 59
Vitamin C mg 29,51 39 33
Niacin mg 45,61 326 228
Potassium mg 1.598,09 43 43
Calcium mg 174,51 17 17
Phosphorous mg 869,03 109 109

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)