A plate that looks like you booked a restaurant. Heirloom carrots roasted till they blister, hot honey pulled over while they steam, all sat on cool labneh with a pink lamb rump alongside. Sweet, sharp and savoury, and not as hard as it looks.
40 minutes. Serves 4.
Ingredients
- 600g baby or heirloom carrots
- 3 dessertspoons Plateit Hot Honey Drizzle
- 500g lamb rump
- 250g labneh
- 2 tbsp olive oil
- 1 tsp cumin seeds
- Mint and parsley to serve
- ½ lemon
Method
- Toss carrots in oil, cumin and salt. Roast at 220°C for 25 to 30 mins until charred and tender.
- Season the lamb, sear fat-side down, cook to medium. Rest 8 mins.
- Spread labneh across the plates. Pile carrots on top, drizzle hot honey while hot.
- Slice the lamb over. Herbs and lemon to finish.
Tip: Drizzle the honey the second the carrots come out. The residual heat loosens it into a glaze.
