Honey was common in Bible history. The ancient Israelites used it as sugar. It was used in baking, to make a fermented beverage, and sometimes mixed with wine. It became a symbol for abundance and God's blessing . . . "a land of milk and honey."

Lamb Chops with Honey-Balsamic

1/3 cup balsamic vinegar
1 clove of garlic
2 tablespoons honey
3/4 cup oil
kosher salt and black pepper
8 lamb chops
2 tablespoons olive oil
1/2 tablespoon rosemary, chopped

Blend balsamic vinegar, garlic, and honey in a food processor. Slowly pour in oil until smooth and forms a thick sauce. Season with salt and pepper.

Season the lamb chops with salt and pepper. Drizzle with olive oil and sprinkle with rosemary. Grill the chops on both sides. Arrange chops on a plate and spoon the sauce over the top.

Honey-Vinegar Carrots

1/2 cup chicken broth
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon butter
1 pound carrots, peeled and sliced
salt and pepper to taste

Bring first four ingredients to a boil over medium high heat. Add the carrots. Once it is again boiling, reduce heat to medium. If the liquid level boils away before the carrots are cooked, add more. After the carrots are soft, you want the liquid to boil away, leaving a glaze on the carrots. Season with salt and pepper and serve.

Click for Honey & Vinegar Cucumber Salad and Sophia's Antipasto Salad and Spinach and Gazpacho Salad

Click for Honey Vinegar Sauce For Fish and Vinegar-Honey Tuna Salad

Click for Honey Mustard Chicken and Aunt Arlene's Chicken Cacciatore

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