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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Leg of lamb with balsamic honey shallots

Leg of lamb with balsamic honey shallots

Ingredients

1 leg of lamb, deboned
NOMU Extra Virgin Olive Oil
A few sprigs rosemary (optional)
6 smashed garlic cloves (optional)
Strips of lemon zest
3 tbsp NOMU Lamb or Roast Rub
NOMU Sea Salt and Black Pepper

TO SERVE:
Mini pita breads, lightly toasted
Balsamic honey shallots

Tzatziki, homemade or storebought

Directions

Marinate the lamb overnight in Olive Oil, rosemary, garlic, lemon zest and NOMU Rub.

Bring the lamb to room temperature before braaing over medium-hot coals until medium or cooked to your preference. Allow to rest.

Toast the mini pita breads over the coals until warm and golden. Slice the lamb and season with salt and pepper. Serve warm with balsamic honey shallots, warm pita breads and tzatziki.

Tip: Make a basting brush for the lamb by tying a bunch of rosemary and thyme sprigs together with twine.

Ingredients

1 leg of lamb, deboned
NOMU Extra Virgin Olive Oil
A few sprigs rosemary (optional)
6 smashed garlic cloves (optional)
Strips of lemon zest
3 tbsp NOMU Lamb or Roast Rub
NOMU Sea Salt and Black Pepper

TO SERVE:
Mini pita breads, lightly toasted
Balsamic honey shallots

Tzatziki, homemade or storebought

Directions

Marinate the lamb overnight in Olive Oil, rosemary, garlic, lemon zest and NOMU Rub.

Bring the lamb to room temperature before braaing over medium-hot coals until medium or cooked to your preference. Allow to rest.

Toast the mini pita breads over the coals until warm and golden. Slice the lamb and season with salt and pepper. Serve warm with balsamic honey shallots, warm pita breads and tzatziki.

Tip: Make a basting brush for the lamb by tying a bunch of rosemary and thyme sprigs together with twine.

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