Mint, ginger, garlic and honey-glazed roast lamb
- 2 garlic cloves, finely chopped
- 2 red chillies, seeded and finely chopped
- 45ml (3 tbsp) fresh ginger, finely chopped
- 60ml (¼ cup) honey
- 80ml (1/3 cup) fresh mint, chopped
- 100ml olive oil
- 1,2kg deboned lamb loin
- 20 baby potatoes, halved
- salt and freshly ground black pepper, to taste
Mix together the garlic, chilli, ginger, honey, mint and 45ml (3 tbsp) of the olive oil.
Place the lamb in a shallow dish and pour the marinade mixture over it. Toss to coat well, cover and marinate for about 30 minutes.
Preheat the oven to 200°C. Pour the remaining oil into a roasting pan with the potatoes. Season and toss to coat well.
Reserve the marinade. Place the lamb on a wire rack above the potatoes and roast until the lamb is cooked and the potatoes are soft, about 30 minutes.
Remove the lamb from the oven and keep warm. Grill the potatoes in the oven until crispy and golden.
Heat the marinade over medium heat for about 2 minutes.
Serve the lamb with the potatoes and the marinade.
To drink: La Bri Cabernet Sauvignon 2007, smooth, medium-bodied and youthful.