Day 6 of 7 Simple Spring Dinners! This Hot Honey Mint Lamb T

• doses: Serves: 2–3
• tempo total: 1 hour

Ingredientes

For the potatoes:

4 potatoes, cut into 2–3 cm thick slices

1 tbsp garlic paste or 2 garlic cloves, crushed

Generous drizzle of olive oil

2 generous pinches of @Cornish Sea Salt Co sea salt

For the lamb marinade:

4 lamb forequarter chops

2 tbsp @Mingle Seasoning Greek seasoning

3 tbsp @Capilano Honey hot honey

1/4 cup olive oil

Juice of 1 lemon

1/2 cup fresh mint, finely chopped

Generous pinch of Cornish sea salt

Instruções

Preheat the oven to 190°C.

Prepare the potatoes:

Place sliced potatoes in a large baking pan.

Add garlic paste/garlic, drizzle with olive oil, and sprinkle with sea salt.

Cover with foil and bake for 30 minutes.

Make the lamb marinade:

In a small bowl, combine Greek seasoning, hot honey, olive oil, lemon juice, mint, and sea salt.

Mix well so the honey is evenly incorporated.

Assemble the tray bake:

Remove potatoes from the oven.

Place the lamb forequarter chops on top of the potatoes.

Pour the marinade over the lamb, ensuring both sides are coated, and drizzle any leftover marinade over the potatoes.

Tip: Use a large baking pan so the lamb doesn’t overlap—this helps it cook evenly and develop a crispier finish.

Bake uncovered for an additional 30 minutes, or until the lamb is cooked through and golden on top.

Serve hot straight from the tray, with the golden potatoes and any juices spooned over.

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