Seared honeyed lamb

Seared honeyed lamb


1 person made this

About this recipe: A wonderful, easy way to liven up lamb with cupboard ingredients. Serve with wilted garlic spinach and new potatoes in a knob of butter.

Serves: 4 

  • 1 rack of lamb, separated into chops
  • ground cumin
  • ground ginger
  • salt and pepper to taste
  • runny honey

Prep:5min  ›  Cook:8min  ›  Extra time:1hr marinating  ›  Ready in:1hr13min 

  1. Rub the chops all over with the ground ginger and cumin ensuring the meat gets a good covering but only so that the meat is visible (no crust of powder!). Season with salt and pepper. Leave the chops to sit in the fridge to absorb the richness of the spices.
  2. After an hour take the lamb out of the fridge and heat a griddle pan. Heat the honey in the microwave for about 40 seconds on full power. Place the chops onto the hot pan so that they begin to cook and spit immediately and begin to brush the honey onto the meat as it cooks. Use plenty of honey and the chops will cook to perfection in roughly 8 minutes or more depending on rareness of meat desired.
  3. Keep turning the chops as you paint the honey on.

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