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Summer Lamb


Succulent mint and honey roasted lamb with an apricot-basalmic reduction and fresh summer salad.

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  • 2 nicely marbled Lamb Chops (about 4 lbs)
  • 1/2 cup finely chopped Mint
  • 1/4 cup Honey
  • 1 tbsp Sea Salt
  • Apricot
  • 1/4 cup Balsamic Vinegar
  • Fresh-ground Black Pepper
  • Mixture of Fresh Veggies. I used Arugula, Beets, Tomatoes, Red Onion and Cucumber.


Servings 2


Step 1

Mix the mint, honey and salt.

Rub the mixture well, into the lamb.

Place into a pan over the stove and begin cooking on med-high heat (about 350).

Cover well with foil (this helps to retain the juices!).

Keep an eye on the lamb - it will be done when the meat is just pink in the center, has a slight honey-caramelization and still juicy through out.

Remove the lamb onto a serving platter and let sit for 15 minutes.

Chop well the fresh apricot and place in the pan with the reserved lamb juices. Add balsamic, a pinch of salt and fresh-ground black pepper (I added a handful of thinly sliced onions as well) and simmer in pan until the sauce thickens. Pour over pan-roasted lamb.

Serve on or with a beautiful, seasonal salad and enjoy!

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