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Recipe: Mint Vinegar and honey-glazed Roast Lamb


1 tbsp olive oil

2 tbsps honey

1 tbsp white wine vinegar

3 tbsps chopped mint

Sea salt and cracked black pepper

2 x 300g (10 1/2 oz) lamp rump roasts, trimmed

8 chat (baby) potatoes, halved
1 tbsp olive oil, extra


Preheat the oven to 200c (390F). Place the oil, honey, vinegar, mint, salt and pepper in a large non-metallic bowl. Add the lamb and toss to coat. Allow to marinate for 20 minutes.

Place the potatoes in a metal baking dish with the extra oil and toss to coat. Reserving the marinade, place the lamb on a wire rack above the potatoes and cook for 20 minutes or until the lamb is cooked to your liking and the potatoes are tender and golden. Place the marinade in a small saucepan over medium heat and simmer for 2-3 minutes. Serve with the lamb and potatoes.

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