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Ingredients
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
Method
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.
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