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Heat the oven to 180˚C. Mix together the honey, 2 tbsp Reggae Reggae Sauce and mint, leave to one side.
Season the lamb with salt and pepper, heat the oil in a pan and carefully seal the meat. Once sealed place in a baking tray and cover with the honey mixture, place in the oven and cook for approx 10 minutes basting twice. (for different cuts you may need to amend the cooking time).
In the same pan you’ve sealed the meat fry off the onion, garlic and mushrooms, add the white wine and simmer. Add ½ bottle of Reggae Reggae sauce and cherry tomatoes, simmer for a further minute. Remove from heat to finish once the lamb is cooked.
Bring 2 pans of salted water to the boil (add a sprig of mint to the pan for the potatoes) and cook the carrots and potatoes, drain and keep warm.
Remove the lamb from the oven, place on a board and allow to rest for 10 minutes.
Place the sauce back on a low heat and stir in the crème fraiche and coriander.
Slice the lamb and divide equally between 2 plates, serve with a generous spoonful of the sauce and the minted potatoes and baby carrots.