Recipe

Step 1: Combine rosemary, thyme, cumin, paprika, soy sauce and oil in a small bowl. Cut lamb into 1-1/2″ chunks and place in a dish. Add marinade to lamb and toss together until lamb is well coated. Marinate in the refrigerator for 3 hours or overnight. Return to room temperature for 1 hour before cooking.

Step 2: Preheat oven to 450°F.

Step 3: Remove lamb from marinade, draining well. Season meat with salt and pepper.

Step 4: Heat a large skillet over high heat. Add oil and heat. Add lamb in batches and brown on all sides, about 2 minutes per side.

Step 5: Place lamb on a baking sheet, setting skillet aside. (This can be done ahead of time, but bring meat to room temperature before roasting.)

Step 6: Roast lamb for 8-10 minutes, or until medium-rare.

Step 7: Return skillet to medium heat while lamb is roasting. Add stock, vinegar, soy sauce, and honey. Bring to a boil and reduce sauce in pan for 10-15 minutes, or until syrupy, scraping up all bits from the bottom of the pan. Remove from heat.

Step 8: Whisk in butter and season with salt and pepper. Place several lamb cubes on each plate and pour some sauce over top.

Reprinted with permission from Lucy Waverman’s A Year In Lucy’s Kitchen (2009 Random House Canada).

Watch Lucy and Lynda demonstrate this recipe in Episode 18 of H&H Online TV.