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Honey And Pepper Cured Lamb

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Honey And Pepper Cured Lamb

Native Tasmanian pepper or Lanceolata is harvested in the rugged alpine ranges. The berries are fire hot with an intense sweet peppery taste, a little spice and a surprising after-kick. Tasmania is famous for it’s Leatherwood honey, collected from the native Leatherwood tree is not dissimilar to our rewarewa honey which I have joined here with coarsely crushed black peppers and lemon rind for a delicious marinade for lamb strip loins.


  • 2 New Zealand Quality Mark lamb boneless loin (striploin), with the skin on
  • 2 tblsp rewarewa honey
  • 2 tblsp red wine or port
  • 1 tblsp whole black peppercorns
  • 1/2 tsp salt
  • 1 lemon or lime (grated rind)


  1. Using a sharp knife, score the fat layer of the striploins and place in a resealable bag.
  2. Place the peppercorns on a chopping board and use the edge of a saucepan to crush them coarsely.
  3. In a small bowl mix together the peppercorns, honey, salt, red wine or port and lemon or lime rind. Pour into the resealable bag and toss to coat the lamb.
  4. Seal the end and place in the refrigerator for four hours or overnight.
  5. Remove the lamb from the marinade. Heat the oil in a frying pan and sear the lamb over a high heat.
  6. Roast in a 200 degrees Celsius oven for 10 minutes. Let stand for 5 minutes before carving across the grain.
  7. Serve with winter vegetables, creamed mashed potatoes and the honey jus.

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