• 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.