Barbecued Lamb Fillets with Oregano and Honey - Better Homes & Gardens Australia
Get ready for a Middle Eastern feast as juicy lamb backstraps gets livened up with oregano, cinnamon, honey, lemon and EVOO. Scattered with walnuts and served on a large platter with potatoes, garlic...
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Ingredients
- 4 (900g) lamb backstraps
- • 1 Tbsp dried oregano leaves
- 1 tsp ground cinnamon
- • 2 Tbsp honey
- • Finely grated zest of 1⁄2 lemon
- 4 Tbsp extra virgin olive oil
- 1kg baby chat potatoes
- • 8 cloves garlic, unpeeled
- • 1⁄4 cup walnuts, toasted, roughly chopped
- • Fresh oregano leaves, to serve
- Hummus, to serve
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