Recipes tagged with « Seasonal »

Roast Lamb Leg with Buckwheat Honey and Golden Carrots

Roasted lamb leg, glazed with buckwheat honey and balsamic, slow-cooked till just rare then rested to medium. Served on carrots and whole garlic cloves, with a honey-enriched chicken stock sauce thickened with roux. Substituted yellow carrots with heirloom multicolored for flavor depth. Added a touch of smoked paprika for subtle warmth. Carrots and garlic caramelize beneath meat, infusing layers. Sauce balanced sweet, savory, and tangy, with reduction key. Timing flexible, rely on visual and tactile cues. Resting crucial to keep juices intact. A side of creamy parm polenta recommended.