Honey is a delicious complement to juicy meat cooked to perfection. Marinate chunks of chicken for grilling, or roast a whole leg of lamb with fall vegetables for a special occasion. Ahh – the sweet life.
Buttermilk Honey Chicken Kabobs
recipe from Southern Living
- 1/4 cup hot sauce
- 1/4 cup tomato paste
- 3 tablespoons honey
- 1 cup buttermilk
- 1/2 small sweet onion, grated
- 6 garlic cloves, minced
- 1 tablespoon cracked black pepper
- 2 1/4 teaspoons salt, divided
- 3 pounds skinned and boned chicken thighs, trimmed and cut into 2-inch chunks
- 10 (6-inch) wooden or metal skewers
- Vegetable oil for coating the grill grate
- Grilled lemon halves
- Whisk together first 3 ingredients in a large bowl until smooth; whisk in buttermilk, next 3 ingredients, and 2 tsp. salt until blended.
- Place buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 3 hours.
- Meanwhile, soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)
- Coat cold cooking grate of grill with vegetable oil, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade. Thread chicken onto skewers, leaving a 1/8-inch space between pieces; sprinkle with remaining 1/4 tsp. salt.
- Grill kabobs, covered with grill lid, 6 to 8 minutes on each side or until chicken is done. Serve with lemon halves. Makes 6-8 servings.
Honey Vinegar Leg of Lamb with Fennel & Carrots
recipe from Dawn Perry for Bon Appetit
- 2 garlic cloves, chopped
- 1 cup fresh flat-leaf parsley leaves
- 1 tablespoon fennel seeds, crushed
- 1/2 cup fennel fronds plus more for serving
- 1/2 cup olive oil, divided
- Salt, freshly ground pepper
- 1 7–9 lb. bone-in leg of lamb, tied
- 1/2 cup red wine vinegar
- 1/3 cup honey (try Wildflower’s Rosemary infused honey)
- 4 fennel bulbs, sliced 1/2″ thick
- 16 small carrots (about 2 pounds), unpeeled, halved lengthwise if large
- Pulse garlic, parsley, fennel seeds, and 1/2 cup fennel fronds in a food processor until very finely chopped. With motor running, slowly add 1/4 cup oil and process until smooth; season generously with salt and pepper (mixture should taste quite salty as this is the only seasoning meat will get). Rub parsley mixture all over lamb. Transfer to a roasting pan, cover, and chill at least 8 hours.
- Let lamb sit at room temperature 1 hour. Bring vinegar and honey to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened, 8–10 minutes. Set glaze aside.
- Place racks in lower third and middle of oven and preheat to 325°F. Toss fennel and carrots with remaining 1/4 cup oil in a medium bowl and arrange half around lamb in roasting pan; place remaining vegetables on a rimmed baking sheet.
- Roast vegetables on baking sheet on lower rack and lamb on middle rack until an instant-read thermometer inserted into the thickest part of lamb registers 100°F, about 1 hour.
- Increase oven to 450°F, brush roast with glaze, and continue to roast until an instant-read thermometer registers 120°F, 20–25 minutes longer. Transfer lamb to a cutting board and let rest 30 minutes before carving (temperature will rise to 140°F for medium-rare while lamb is resting).
- Continue to roast vegetables, tossing occasionally, until golden and tender, 20–25 minutes longer.
- Serve lamb with vegetables, topped with fennel fronds. Makes 12 servings.
DO AHEAD: Lamb can be rubbed with parsley mixture and vegetables can be prepped 1 day ahead. Cover separately and chill.