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For the Lamb Chops:

  • 8 lamb chops (about 1 inch thick)
  • 1/4 cup Red Gum Honey TA 45+
  • 3 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Zest of 1 lemon

For the Roasted Root Vegetables:

  • 2 medium carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 1 large sweet potato, peeled and cubed
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 2 tablespoons Red Gum Honey TA 45+
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish, optional)


1. Marinate the Lamb Chops:

  1. In a small bowl, combine Red Gum Honey, soy sauce, balsamic vinegar, minced garlic, fresh rosemary, olive oil, salt, pepper, and lemon zest.
  2. Place the lamb chops in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb chops, ensuring they are well coated.
  3. Seal the bag or cover the dish and refrigerate for at least 2 hours (up to 8 hours) to allow the flavors to develop.

2. Prepare the Roasted Root Vegetables:

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the carrots, parsnips, sweet potato, and red onion with olive oil, Red Gum Honey, dried thyme, salt, and pepper.
  3. Spread the vegetables evenly on a baking sheet lined with parchment paper.
  4. Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the vegetables are tender and caramelized.

3. Grill the Lamb Chops:

  1. Preheat a grill or grill pan over medium-high heat.
  2. Remove the lamb chops from the marinade, letting any excess drip off.
  3. Grill the lamb chops for 3-4 minutes on each side for medium-rare, or longer if you prefer them more done.
  4. During the last minute of grilling, brush the lamb chops with any remaining marinade to form a glossy glaze.

4. Serve:

  1. Arrange the roasted root vegetables on a serving platter or individual plates.
  2. Place the grilled lamb chops on top or beside the vegetables.
  3. Drizzle any additional glaze from the grilling process over the lamb chops.
  4. Garnish with chopped fresh parsley if desired.


  • For a more intense flavor, let the lamb chops marinate overnight.
  • Pair this dish with a bold red wine such as Shiraz or Cabernet Sauvignon.
  • Add a fresh touch by serving with a side salad of arugula and cherry tomatoes dressed in olive oil and lemon juice.

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