Project Description

Roasted Lamb

Full Recipe in Details

This week’s recipe inspiration are the BBQ lamb chops I cooked up for my beloved family on Friday night and the result was amazing! The secret is my special marmalade marinade, so I thought I’d share this delicious recipe with you as it is my all time favourite for lamb (chops, ribs, or roast) but also goes well with pork too. I added a side dish of fire roasted carrots and white sweet potato and also some beautiful locally grown steamed Asian greens to compliment the Spring lamb chops (which BTW are on special around the place currently)

  • You’ll need a few sprigs of Fresh Rosemary – finely chop the leaves

  • a generous pinch of fresh cracked pepper and salt

  • 3 cloves of fresh garlic (I cheated and used powdered) but also good – grated if its fresh

  • 1 large table spoon of a good Marmalade…if its a bitter marmalade, add a little sugar or honey to balance the flavours

  • 1 table spoon of butter or olive oil

  • In a small pan melt your butter/oil and grate in the garlic – fry for 30 seconds. Add the finely chopped rosemary, pepper and salt and fry for a further 30 seconds.

  • Take off the heat and mix in the Marmalade and coat the lamb on both sides, then BBQ or oven roast. Coat again during cooking…Cook the lamb medium to medium rare and its so good! Enjoy!


Have a great week ahead and happy local food eating.

Share this recipe