Succulent lamb shoulder coated in tahini, and rolled in Za’atar and parsley. Served alongside smooth sweet potato mash and perfectly roasted carrots. A restaurant-style dinner in your own home!
Tahini Lamb & Burnt Honey Sauce
Tahini Lamb & Burnt Honey Sauce
with sweet potato mash, za’atar spice & toasted pine nuts
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Milk (optional)
ROASTY CARROTS
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up.
SWEET MASH
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until the desired consistency.
NUTS & BURNT Honey
Place the pine nuts in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Return the pan to a medium-high heat with the Honey. Cook for 2-3 minutes until slightly darkened and caramelised. Remove from heat and slowly whisk in water in 5ml increments until a drizzling consistency. Season to taste and set aside to cool.
LUSH LAMB
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the lamb dry, and season. When the pan is hot, brown the lamb for 3-4 minutes, shifting as it colours. Once browned, add to the roasting tray with the carrots to finish cooking for about 4-5 minutes in the hot oven, until cooked to your liking.
HERBY CRUST
Combine the za’atar with the chopped parsley in a shallow bowl or on a plate. When the lamb is done, remove from the oven and smear with ½ the Tahini using a spoon or knife. Roll the tahini coated lamb through the za’atar mixture until well coated. Gently slice the lamb and season. Loosen the remaining tahini with water in 5ml increments until a drizzling consistency.
SUCCULENT FEAST
Plate up the za’atar coated lamb slices. Side with the sweet potato mash and the Carrot wedges. Drizzle over the burnt honey sauce (to taste) and the loosened tahini. Scatter over the toasted pine nuts. Simply stunning, Chef!
ROASTY CARROTS
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up.
SWEET MASH
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until the desired consistency.
NUTS & BURNT Honey
Place the pine nuts in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Return the pan to a medium-high heat with the Honey. Cook for 2-3 minutes until slightly darkened and caramelised. Remove from heat and slowly whisk in water in 5ml increments until a drizzling consistency. Season to taste and set aside to cool.
LUSH LAMB
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the lamb dry, and season. When the pan is hot, brown the lamb for 3-4 minutes, shifting as it colours. Once browned, add to the roasting tray with the carrots to finish cooking for about 4-5 minutes in the hot oven, until cooked to your liking.
HERBY CRUST
Combine the za’atar with the chopped parsley in a shallow bowl or on a plate. When the lamb is done, remove from the oven and smear with ½ the Tahini using a spoon or knife. Roll the tahini coated lamb through the za’atar mixture until well coated. Gently slice the lamb and season. Loosen the remaining tahini with water in 5ml increments until a drizzling consistency.
SUCCULENT FEAST
Plate up the za’atar coated lamb slices. Side with the sweet potato mash and the Carrot wedges. Drizzle over the burnt honey sauce (to taste) and the loosened tahini. Scatter over the toasted pine nuts. Simply stunning, Chef!
ROASTY CARROTS
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
SWEET MASH
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 25-30 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until the desired consistency.
NUTS & BURNT Honey
Place the pine nuts in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Return the pan to a medium-high heat with the Honey. Cook for 2-3 minutes until slightly darkened and caramelised. Remove from heat and slowly whisk in water in 5ml increments until a drizzling consistency. Season to taste and set aside to cool.
LUSH LAMB
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the lamb dry, and season. When the pan is hot, brown the lamb for 4-5 minutes, shifting as it colours. Once browned, add to the roasting tray with the carrots to finish cooking for about 5-6 minutes in the hot oven, until cooked to your liking.
HERBY CRUST
Combine the za’atar with the chopped parsley in a shallow bowl or on a plate. When the lamb is done, remove from the oven and smear with ½ the Tahini using a spoon or knife. Roll the tahini coated lamb through the za’atar mixture until well coated. Gently slice the lamb and season. Loosen the remaining tahini with water in 5ml increments until a drizzling consistency.
SUCCULENT FEAST
Plate up the za’atar coated lamb slices. Side with the sweet potato mash and the Carrot wedges. Drizzle over the burnt honey sauce (to taste) and the loosened tahini. Scatter over the toasted pine nuts. Simply stunning, Chef!
ROASTY CARROTS
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
SWEET MASH
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 25-30 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until the desired consistency.
NUTS & BURNT Honey
Place the pine nuts in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Return the pan to a medium-high heat with the Honey. Cook for 2-3 minutes until slightly darkened and caramelised. Remove from heat and slowly whisk in water in 5ml increments until a drizzling consistency. Season to taste and set aside to cool.
LUSH LAMB
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the lamb dry, and season. When the pan is hot, brown the lamb for 4-5 minutes, shifting as it colours. Once browned, add to the roasting tray with the carrots to finish cooking for about 5-6 minutes in the hot oven, until cooked to your liking.
HERBY CRUST
Combine the za’atar with the chopped parsley in a shallow bowl or on a plate. When the lamb is done, remove from the oven and smear with ½ the Tahini using a spoon or knife. Roll the tahini coated lamb through the za’atar mixture until well coated. Gently slice the lamb and season. Loosen the remaining tahini with water in 5ml increments until a drizzling consistency.
SUCCULENT FEAST
Plate up the za’atar coated lamb slices. Side with the sweet potato mash and the Carrot wedges. Drizzle over the burnt honey sauce (to taste) and the loosened tahini. Scatter over the toasted pine nuts. Simply stunning, Chef!
Frequently Asked Questions
What is the preparation time for Tahini Lamb & Burnt Honey Sauce?
The preparation time for Tahini Lamb & Burnt Honey Sauce with sweet potato mash, za’atar spice & toasted pine nuts is between 20 and 35 minutes.
What is the total time required to make Tahini Lamb & Burnt Honey Sauce with sweet potato mash, za’atar spice & toasted pine nuts?
The total time required to make Tahini Lamb & Burnt Honey Sauce with sweet potato mash, za’atar spice & toasted pine nuts is between 40 and 60 minutes.
How many servings does Tahini Lamb & Burnt Honey Sauce provide?
4 servings
What are the main ingredients in Tahini Lamb & Burnt Honey Sauce?
Carrot, Free-range Lamb Shoulder, Fresh Parsley, Honey, Pine Nuts, Sweet Potato, Tahini, Za'atar
What is the nutritional information of Tahini Lamb & Burnt Honey Sauce?
Calories: 1050, Carbs: 85 grams, Fat: grams, Protein: 42.3 grams, Sugar: 35.9 grams, Salt: 311 grams
How do I prepare Tahini Lamb & Burnt Honey Sauce?
ROASTY CARROTS: Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up. SWEET MASH: Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until the desired consistency. NUTS & BURNT HONEY: Place the pine nuts in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Return the pan to a medium-high heat with the honey. Cook for 2-3 minutes until slightly darkened and caramelised. Remove from heat and slowly whisk in water in 5ml increments until a drizzling consistency. Season to taste and set aside to cool. SUCCULENT FEAST: Plate up the za’atar coated lamb slices. Side with the sweet potato mash and the carrot wedges. Drizzle over the burnt honey sauce (to taste) and the loosened tahini. Scatter over the toasted pine nuts. Simply stunning, Chef! LUSH LAMB: Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the lamb dry, and season. When the pan is hot, brown the lamb for 3-4 minutes, shifting as it colours. Once browned, add to the roasting tray with the carrots to finish cooking for about 4-5 minutes in the hot oven, until cooked to your liking. HERBY CRUST: Combine the za’atar with the chopped parsley in a shallow bowl or on a plate. When the lamb is done, remove from the oven and smear with ½ the tahini using a spoon or knife. Roll the tahini coated lamb through the za’atar mixture until well coated. Gently slice the lamb and season. Loosen the remaining tahini with water in 5ml increments until a drizzling consistency.
What should be prepared from my kitchen to make Tahini Lamb & Burnt Honey Sauce?
Carrot, Free-range Lamb Shoulder, Fresh Parsley, Honey, Pine Nuts, Sweet Potato, Tahini, Za'atar
How many calories does Tahini Lamb & Burnt Honey Sauce have?
1050 calories
How much fat content does Tahini Lamb & Burnt Honey Sauce have?
grams
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