Australian · beginner
Australian Lemon Myrtle Honey Glazed Halal Lamb With Roasted Sweet Potatoes
Succulent halal lamb rump steaks rubbed with aromatic Australian lemon myrtle, pan-seared and roasted alongside caramelized sweet potatoes with a bright honey glaze.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Preheat oven to 200C (400F). Toss sweet potato wedges with 1 tablespoon olive oil, half the salt, and black pepper on a baking sheet.
- 02
Roast sweet potatoes for 20 minutes until tender and light golden at the edges.
- 03
Combine lemon myrtle, honey, minced garlic, remaining olive oil, and sea salt in a small bowl to create a marinade paste.
- 04
Rub the lamb rump steaks evenly with the lemon myrtle glaze on all sides.
- 05
Heat a skillet over medium-high heat and sear lamb steaks for 3 minutes per side until deeply browned.
- 06
Transfer lamb into oven alongside sweet potatoes for 5 to 7 minutes until internal temperature reaches 60C (140F) for medium donor. Rest meat 5 minutes before slicing.
A LITTLE KITCHEN KNOW-HOW
High Heat Sear and Roast Finish
Searing coated meat over direct high heat to establish flavor before baking gently to target doneness.
Notes from the kitchen
- Let lamb rest covered in foil for at least 5 minutes before slicing to keep juices trapped.
- Lemon myrtle can burn easily over open flame, so keep heat under moderate control while searing.
- Original home-cooking adaptation inspired by Australian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.