RCP: Mint + honey + lamb (simple!)

An old staple of mine

Lamb - Usually the scraps off a roast leg of lamb, cut or torn into easy bite size pieces. (Fresh diced lamb is ok as well, but the flavour of the lamb comes out more).

Mint - I used dried native Australian mint, but any dried mint should be ok. Never tried it with fresh mint

Honey - Nothing too strongly flavoured, though Manuka honey does work ok.

Mix all ingredients in a bowl, then cook under the grill for ~ 15mins (+ or - 5 mins depending on whether you like it crispy or not).

Serve with a simple salad

Ian

[Jenise]

Now this is an intriguing approach, Ian. Not a way I have ever handled lamb at all--when you say scraps off a roast, I'm presuming you mean you're using leftovers here? I'm not someone who can stomach reheated roast meats, but maybe thin slices of fresh sirloin or even lamb riblets would take to this?

Jenise
Yes, I've done it with cooked lamb and fresh. The honey binds better with cooked lamb, but done on a tray, fresh meat comes out fine.
Maybe there's an alternative herb that's better suited to Beef? I suspect it's one you can play around with the combinations on.
regards
Ian

[Jenise]

Beef? Maybe you're thinking I meant beef when I mentioned sirloin? Not so, lamb has a "sirloin" too, it would be the boneless cuts from the top of the leg.

Jenise
Oops! Saw Sirloin & thought Beef without a 2nd thought!

Generally a good cut of lamb is best, so these sound like good choices

regards

Ian