Barbecued lamb fillets with oregano, honey and cinnamon
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
Method
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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.
