This classic type of honey has an interesting greenish hue and an intense, aromatic taste reminiscent of a walk in deep pine forests. It stays liquid for a very long time and tastes great for the celebration of strong sauces, game dishes and of course for breakfast.
(for 2 people)
2 lamb fillets 120g each
50g dried apricots
100ml dry redwine
1 garlic, finely chopped
1/2 onion, finely chopped
150g lambbroth (alternative bouillon)
2 tbsp Wernet royal fir honey
some fresh coriander
fry the onions and garlic with oliveoil, now deglaze with redwine.
add the broth (or bouillon) and the apricots untill it's reduced.
now you have to flavour it and season ist with honey.
Finally you have to fry the lamb fillets with some oliveoil.