Honey and Chilli Lamb with New Potatoes

Number of Portions
Image Not Available


- 1.4 kg lamb fillet
- 100 ml clear honey
- 25 grams Garlic Puree
- 25 grams Chilli Sauce
- 15 grams Ground Ginger
- 30 ml olive oil
- 2 red and yellow peppers, roasted, peeled and roughly diced
- 270 grams cherry tomatoes, halved
- 1 kg new potatoes
- Mixed lettuce leaves
- Unsalted butter


Mix the honey, Schwartz for Chef Garlic Puree, Chilli Sauce and Ginger in a bowl with some olive oil. Smear over the lamb and leave to marinate for a minimum of 20 minutes.

Sear the lamb on each side and finish cooking in the oven. Cool and slice thinly.

Cook the potatoes and toss with the butter. Keep warm. Toss everything together, adding any remaining marinade and serve.

Products used in this recipe: