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:
- Carrot
- Free-range Lamb Shoulder
- Fresh Parsley
- Honey
- Pine Nuts
- Sweet Potato
- Tahini
- Za'atar
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!
Carrot - 120g
Sweet Potato - 250g
Pine Nuts - 10g
Honey - 15ml
Free-range Lamb Shoulder - 160g
Za'atar - 15ml
Fresh Parsley - 10g
Tahini - 45ml
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!
Carrot - 240g
Sweet Potato - 500g
Pine Nuts - 20g
Honey - 30ml
Free-range Lamb Shoulder - 320g
Za'atar - 30ml
Fresh Parsley - 20g
Tahini - 85ml
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!
Carrot - 360g
Sweet Potato - 750g
Pine Nuts - 30g
Honey - 45ml
Free-range Lamb Shoulder - 480g
Za'atar - 45ml
Fresh Parsley - 30g
Tahini - 125ml
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!
Carrot - 480g
Sweet Potato - 1kg
Pine Nuts - 40g
Honey - 60ml
Free-range Lamb Shoulder - 640g
Za'atar - 60ml
Fresh Parsley - 40g
Tahini - 170ml
Woolies Products in this dish
