Cottage Delight Creations : mango and habenero glazed lamb *

Hi friends! 

This is a super-duper easy recipe, and it's absolutely ideal for the weather we're stuck with right now. I used an oven for this but I don't see why it wouldn't work on a BBQ! 

I chose the mango and habenero jam partly because it sounded so unique and partly because I'm a bit of a chilli fiend! The way the spices in those very hot chilli's make your brain react is just so fascinating, I see it as a challenge. What gives chilli's their heat is compound capsaicin and the level of heat they produce is ranked by the Scoville scale. Our friend, Mr. Habenero ranks at 100,000 to 350,000 scovilles. That's pretty darn hot. 

I had originally planned to use chicken for my first recipe with this jam, but there was a lovely bit of lamb on offer in Tesco and I figured the flavours would work, so here we are! I still have plans for chicken. 








Boil the kettle. Line a roasting tray with two layers of tin foil - if you're not BBQ'ing! 

Add 3 teaspoons of your mango and habenero jam to a small pyrex dish or jug, then add triple the amount of water. Taste. Use this if you want a very, very gentle taste of habenero. It may taste pretty punchy now but the cooking will reduce it's potency to almost nothing. If you're feeling brave, add another 3 teaspoons of the jam and loosen with water as needed. 

The consistency you're aiming for is one of runny honey. 

Place your lamb on your foiled tray and season well with salt and pepper. 





Once you have enough glaze to coat your lamb, pour the entire contents over the meat and massage it in well. I'd recommend either using tongs or gloved-up hands. The habenero could burn you! 

Make sure the whole portion of meat has a really good coating. Leave to marinade for at least 20 minutes, turning once during your allocated amount of time and pop the oven on full to preheat.



Once your lamb has been marinating for long enough, you may have to arrange it back into a uniform shape! Set your oven to 180 degrees and cook for 25 minutes per 450g plus 25 minutes.
This should cook the lamb medium-well done, depending on how your oven is. Mine is new and cooks like it's on crack sometimes, so my attempt at rare-medium lamb ended up verging on well done. It wasn't dry or anything though, thank the cooking gods for that one! 

I also basted the lamb regularly to achieve the glaze and turned it 4 times during the entire cooking period. 

Leave to rest for 10 minutes before serving. Continue to baste and turn the lamb in the cooking juices. 






I served this with my gazpacho salad and a very basic potato salad. 




I hope you enjoy this recipe! 

Happy cooking! 

<3


Samantha Nicholls. Powered by Blogger.

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