New Zealand Lemon Honey Lamb
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 370g per person. Country of origin: New Zealand. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 176 kcal
- Protein
- 12 g
- Carbohydrate
- 18.5 g
- of which sugars
- 4.8 g
- Fat
- 6.6 g
- of which saturates
- 2.2 g
- Fibre
- 2.7 g
- Salt
- 0.52 g
Ingredients
- 650g lean lamb leg steaks
- 2 lemons, zest and 70ml juice
- 1 tbsp mānuka or clear honey
- 2 garlic cloves, crushed
- 1 tsp dried thyme
- 1 tbsp olive oil
- 650g kumara, cut into wedges
- 250g peas
- 120g plain yoghurt
- 2 tbsp chopped mint
Method
Whisk lemon zest and juice with honey, garlic, thyme and oil.
Marinate the lamb in half the mixture for 20 minutes.
Roast the kumara at 210°C/190°C fan until golden and tender.
Sear the lamb to preference, brush with remaining lemon glaze and rest before slicing.
Serve with kumara, peas and mint yoghurt.
Reviews
My first attempt at New Zealand Lemon Honey Lamb was a success, with one small note for next time. Kumara and mint yoghurt made this feel complete, though I added extra lemon at the table.
Sarah GoodallI enjoyed making New Zealand Lemon Honey Lamb and the instructions behaved exactly as promised. Resting the steaks before slicing kept every piece juicy on the platter.
steve4New Zealand Lemon Honey Lamb earned a permanent place in my recipe folder. The sharp lemon stopped the honey glaze becoming cloying and worked especially well with lamb.
Steve Allanson