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Try this succulent spring recipe at home, honey, herbs and chilli this dish will soon become a family favourite.
Place the lamb in a ceramic baking dish or other large flat container. Combine the remaining ingredients in a food processor with 1/4 cup of water and a generous sprinkle of salt. Process until smooth. Coat the lamb with the marinade. Refrigerate for 3-4 hours or overnight.
Preheat the oven to 200C and heat a heavy based frypan. Remove the lamb from the marinade. Sear the lamb on all sides and place on a baking tin. Roast for 15 minutes or until cooked to your liking.
Place the marinade in a small saucepan and simmer for a few minutes. Serve with the lamb.
This recipe is best created with Bertolli Classico.
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