This bright herbaceous glaze offers a springtime twist on the traditional mint and lamb pairing. Equally delicious paired with roasted lamb or the holiday ham.
- 3/4 cup honey, lightly warmed
- 1/4 cup mint leaves, roughly chopped
- 1 Tbsp. vegetable oil
- 1/3 cup dark rum
- 1/4 cup lime juice
- Salt, to taste
Purée honey, mint, oil and rum; set aside. When ready to use, whisk in lime juice, season with salt to taste.
As a glaze or basting sauce: Simmer glaze gently to thicken. Brush the warmed glaze over the roast or ham during the last 30 to 40 minutes of roasting. Remaining glaze can be reduced further to thicken and served as a side sauce.
As a marinade: Double the recipe and add a pinch of salt before marinating your lamb, pork or ham for up to a half day. For salmon, marinade for only a few hours.
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