• Mint, ginger, garlic and honey-glazed roast lamb

    Ingredients

    • 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

    Instructions

    1

    Mix together the garlic, chilli, ginger, honey, mint and 45ml (3 tbsp) of the olive oil.

    2

    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.

    3

    Preheat the oven to 200°C. Pour the remaining oil into a roasting pan with the potatoes. Season and toss to coat well.

    4

    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.

    5

    Remove the lamb from the oven and keep warm. Grill the potatoes in the oven until crispy and golden.

    6

    Heat the marinade over medium heat for about 2 minutes.

    7

    Serve the lamb with the potatoes and the marinade.

    Notes

    To drink: La Bri Cabernet Sauvignon 2007, smooth, medium-bodied and youthful.

     

     

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