recipe lamb fillets oregano honey cinnamon Recipe

Barbecued lamb fillets with oregano, honey and cinnamon

Coated in a herby, spiced and sticky marinade, barbecue this juicy cut to perfection before serving with roasted potatoes and hummus. - by Better Homes & Gardens

Andre Martin

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Flavour swap

Not in the mood for red meat? You could easily swap the lamb for chicken breast fillets or tenderloins if you like.

Ingredients

• 4 (900g) lamb backstraps

• 1 Tbsp dried oregano leaves

• 1 tsp ground cinnamon

• 2 Tbsp honey

• Finely grated zest of 1⁄2 lemon

• 4 Tbsp extra virgin olive oil

• 1kg baby chat potatoes

• 8 cloves garlic, unpeeled

• 1⁄4 cup walnuts, toasted, roughly chopped

• Fresh oregano leaves, to serve

• Hummus, to serve

Combine lamb, oregano, cinnamon, honey, zest and 2 Tbsp of the oil in
a large zip-lock bag. Seal and refrigerate overnight to marinate.
Preheat a lidded barbecue to medium- high (180°C). Arrange potatoes and garlic in a large disposable foil baking tray, toss with remaining oil and cook, with lid down, for 30 minutes. Cook for a further 10 minutes with lid open.
Meanwhile, during last 10 minutes of cooking, remove lamb from zip-lock bag, reserving marinade for basting. Grill lamb, turning and basting occasionally with marinade, for 8-10 minutes or until browned all over and cooked to medium, or to your liking. Remove lamb and potato tray from barbecue and set both aside, covered loosely in foil, for 5 minutes.
Thinly slice lamb and arrange on a serving plate. Scatter over walnut and fresh oregano, then serve with potatoes, garlic and hummus on the side.