• 1kg lamb backstrap

  • 100ml white wine

  • 2 tsps seeded mustard

  • 1 tsps crushed garlic

  • 1 tbsp honey

  • Salt and pepper

  • Splash of extra virgin olive oil

  • 2 zucchinis

  • 2 carrots

  • 1 sweet potato

  • 1 brown onion


  • 1.

    Marinate your lamb in the wine, mustard, garlic, honey and olive oil for at least 1 hour.

  • 2.

    Chop sweet potato into 2 cm cubes, place into baking tray and roast at 200C for 30 minutes, then add zucchinis, carrots and onion which have been cut to the same size and roast for a further 15-20 minutes at 200C.

  • 3.

    Remove lamb from marinade and cook on grill plate or barbeque for around 5 -8 minutes per side then rest (wrapped in foil).

  • 4.

    Take the marinade and place into a small pan and boil until reduced to a thick consistency.

  • 5.

    Slice lamb on the diagonal and serve on warm salad with sauce.


For more information and recipes from this series, click on the following link

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