Honey Glazed Lamb Roasted Grapes and Cranberries

Honey Glazed Lamb Roasted Grapes and Cranberries
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Cuisine: American
Techniques: Bake
Occasions: Christmas, Easter, Father's Day
Prep Time: 0 hr 30 min
Cook Time: 1 hr 0 min
Yield: 6 Serving(s)
Main Ingredients: Lamb
Sourced: This is a recipe I found online several years ago and has become an Easter tradition!
Tags: Local / Organic Friendly, Main Course / Dinner


  • 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
  • 6 to 8 seedless red grape clusters (about 1 lb.)
  • 1 cup fresh cranberries
  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh rosemary


  • Preheat oven to 425°. Sprinkle lamb on all sides with curry powder, salt, and pepper. Let stand 30 minutes.
  • Meanwhile, prepare Roasted Grapes and Cranberries as directed.
  • 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.
  • 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.
  • Preheat oven to 400°. Place grape clusters on a 15- x 10-inch jelly-roll pan. Stir together cranberries, olive oil, and rosemary in a small bowl. Spoon mixture over grape clusters.
  • Bake at 400° for 15 to 18 minutes or until grapes begin to blister and cranberries start to pop, shaking pan occasionally. Serve immediately, or let stand up to 4 hours.
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Cows spend 8 hours per day eating, 8 hours chewing her cud (regurgitated, partially digested food), and 8 hours sleeping.