| Servings | serves |
Ingredients
- 1 kg Lamb Backstrap
- 100 ml White Wine
- 2 teaspoons Seeded Mustard
- 1 teaspoon Garlic Cloves crushed
- 1 tablespoon Honey
- Salt and Pepper
- Splash Extra Virgin Olive Oil
- 2 Zucchini
- 2 Carrots
- 1 Sweet Potato
- 1 Brown Onion
Ingredients
| |
Instructions
- Marinate your lamb in the wine, mustard, garlic and olive oil for at least 1 hour.
- Chop sweet potato into 2 cm cubes, place into a 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 200 degrees C.
- Remove lamb from marinade and cook on grill plate or barbecue for around 5-8 minutes per side then rest.
- Take the marinade and place into a small pan and boil until reduced to a thick consistency.
- Slice lamb on the diagonal and serve on warm salad with sauce.
Share this Recipe