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Honey-glazed lamb with smoked yoghurt and roasted root vegetables
Honey-glazed lamb with smoked yoghurt and roasted root vegetables
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Indulge in a gourmet Australian feast: honey-glazed lamb served with smoked yogurt and root veggies.
Ingredients:
  • 3 parsnips, quartered lengthways
  • 1 bunch baby (Dutch) carrots, trimmed, halved if large
  • 1 bunch baby beetroot, trimmed, halved if large
  • 8 garlic cloves (unpeeled)
  • 100ml olive oil
  • 280g milk
  • 32.00 gm brown sugar
  • 30.00 gm white rice
  • 2 lamb backstrap fillets
  • 120g honey
  • 1 lemon, juiced
  • 150g baby spinach
  • 40.00 ml sunflower seeds, lightly toasted
Instructions:
  • Preheat the oven to 200°C. Toss parsnip, beetroot, carrot, and garlic with 2 tablespoons of oil on a baking tray, then season. Roast for 35-40 minutes until beautifully golden and tender.
  • Place the yogurt in a chilled wide bowl set above ice to prevent curdling while smoking.
  • Cover the base of a wok with 2 pieces of foil, add sugar, rice, and woodchips, then place a wire rack in the wok. Heat over high heat for 5 minutes until smoking, then place two bowls on the rack and cover with a wok lid or large metal bowl. Reduce heat to medium and smoke for 10 minutes until yoghurt is infused with a smoky flavor. Chill before serving.
  • In a large frypan over medium-high heat, warm 1 tablespoon of oil. Season the lamb and cook for 2 minutes until lightly browned. Lower the heat to medium, brush the lamb with honey, and cook for 5-6 minutes until caramelized, turning and brushing occasionally. Rest the lamb covered with foil for 5 minutes, then slice and serve.
  • Combine the pan juices with lemon juice and the remaining 2 tablespoons of oil. Season the dressing. Arrange the lamb, roasted vegetables, spinach, and seeds on plates. Drizzle with the dressing and serve with smoked yogurt.

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