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Grill
Lamb with black garlic glaze
The glaze goes on late. Black garlic is already caramelised, so anything more than a couple of minutes over direct heat turns it bitter.
Method
- 01
Season the lamb well and grill it to two minutes short of how you like it.
- 02
Mix the paste, oil and honey into a loose glaze.
- 03
Brush it on and return the lamb to the heat for a minute a side.
- 04
Rest for five minutes before slicing.
The same glaze works on aubergine halves — score them, roast first, glaze at the end.
Ingredients
- 4 lamb chops or a butterflied rump
- 2 tbsp black garlic paste
- 1 tbsp olive oil
- 1 tsp honey
- Salt, rosemary
You will need
Black Garlic Paste
€9.90