Honey Roasted Lamb with Arugula and Pine Nut Salad
Main Dishes • Turkish
Description
Honey Roasted Lamb with Arugula and Pine Nut Salad
Ingredients
- Honey 2 tablespoons
- Olive Oil 4 tablespoons
- Black Cumin (Cumin) 2 stems
- Pork chop with bone 25 oz
- Red Wine Vinegar 2 tablespoons
- Water 1 tablespoon
- Pistachios ¼ cup
- Arugula 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 430°F. Mix honey, 1 tablespoon of oil, and cumin in a small saucepan. Heat gently over low heat and immediately remove from heat. Pour two-thirds of the mixture into a bowl. Place the meat on a baking sheet and brush half of the honey mixture on top. Roast for 12 minutes, brushing with the remaining honey mixture. Cook until the internal temperature of the meat reaches 120°F. Transfer the meat to a cutting board.
Step 2
Meanwhile, add vinegar, 1 tablespoon of water, and the remaining 3 tablespoons of oil to the leftover honey. Place over low heat and warm slightly. Add the nuts and remove the cumin stems. Season with salt and pepper.
Step 3
Cut the meat between the bones into chops. Arrange the arugula on 2 plates, top with the meat, and drizzle with the warm sauce.
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