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Blackened Lamb


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  • ¼ cup honey
  • ½ cup olive oil
  • 1 T grainy mustard
  • 4 cloves garlic, chopped
  • 1 T toasted coriander seed
  • ¼ cup chopped shallots
  • 2 bay leaves
  • 1 T chopped rosemary
  • 2 T chopped parsley
  • 3 lbs boned and butterflied leg of lamb
  • salt and fresh ground pepper



Step 1

Combine honey, olive oil, mustard, garlic, coriander seed, shallots, bay leaves and parsley in food processor and puree. Place lamb in large plastic bag with marinade and seal well. Marinate in fridge overnight. Preheat BBQ to high. Season lamb with salt and pepper and grill until medium rare, about 10-15 minutes a side. The exterior of the lamb will get blackened – this helps to flavour the dish. Let lamb rest for 10 minutes before serving. Slice thinly for serving.

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