Baked lamb in honey with arugula and pine nut salad
4 servings
30 minutes
Baked lamb in honey with arugula and pine nut salad is an exquisite dish of Turkish cuisine, combining the tenderness of meat and a sweet caramelized crust with a light nutty freshness. Honey and cumin give the lamb a deep aroma and spicy sweetness, while baking preserves its juiciness. Pine nuts add a soft crunch and subtle woody notes, harmoniously complementing the meat's flavor. Arugula brings freshness and a slight bitterness, creating balance in this gastronomic masterpiece. The dish is perfect for special dinners, conveying the warmth of Eastern traditions and hospitality. Baked lamb in honey is not just a taste but a story where each dish becomes a celebration for the soul.
1
Preheat the oven to 220 degrees. Mix honey, 1 tablespoon of oil, and cumin in a small saucepan. Gently heat on low and immediately remove from heat. Pour two-thirds of the mixture into a bowl. Place the meat on a baking tray and brush half of the honey from the bowl on top. Bake for 12 minutes, brushing with the remaining honey from the bowl. Roast until the internal temperature of the meat reaches 50 degrees. Transfer the meat to a board.
- Honey: 2 tablespoons
- Olive oil: 4 tablespoons
- Caraway: 2 stems
- Bone-in lamb cutlets: 680 g
2
Meanwhile, add vinegar, 1 tablespoon of water, and the remaining 3 tablespoons of oil to the remaining honey. Place on low heat and warm slightly. Add the nuts and remove the cumin sprigs. Season with salt and pepper.
- Honey: 2 tablespoons
- Red wine vinegar: 2 tablespoons
- Water: 1 tablespoon
- Olive oil: 4 tablespoons
- Pine nuts: 0.3 glass
- Caraway: 2 stems
- Rocket (arugula): 115 g
3
Cut the meat between the bones into cutlets. Arrange arugula on 2 plates, place the meat on top, and drizzle with warm sauce.
- Rocket (arugula): 115 g
- Bone-in lamb cutlets: 680 g
