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Kleenheat Kitchen: Peppered lamb with honey spring vegetables

Is there anything that says spring more than lamb and vegetables? Try out our version of this classic dish, with a slightly sweet and peppery twist!

Serving: Serves 4
Difficulty level: Easy peasy!
Kleenheat sizzle: One chilli

550g lamb rump
1 tbsp coarsely ground peppercorn
1 tbsp Dijon mustard
1 bunch Dutch carrots
1 bunch broccolini
2 radishes, thinly sliced
1 bunch parsley, finely chopped
1 tsp honey
Salt to taste
Olive oil


1. Mix ground peppercorn and Dijon mustard together and coat lamb in the rub.
2. Lay rump on a hot pan and sear on either side for five minutes for medium rare doneness. Set aside to rest.
3. In the same pan, gently sauté carrots and broccolini. Drizzle in honey and cook till slightly soft and a nice glaze forms.
4. Cut slices of the lamb at an angle and lay on top of vegetables.
5. Garnish with radish slices and parsley.
6. Enjoy!

2 Responses to “Kleenheat Kitchen: Peppered lamb with honey spring vegetables

  1. October 18, 2018 at 4:13 pm
    Matthew said:

    This sounds very nice, I think I”ll make it this weekend.

    • Bhavna
      Kleenheat logo
      October 18, 2018 at 4:17 pm
      Bhavna said:

      That’s great, let us know how you go!

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