Skewered lamb with honey glazed carrots

I tried this recipe first time this week and it definitely made it to my collection of my favourite recipes under 30 min.

In fact you can have the dinner ready in about 20 min if you marinate the lamb beforehand – which I did. I especially loved the carrot glazed on butter honey and lemon. Yum!


10 min prepation time
20 min cooking time
Serves 4 people


  • 2 pounds boneless lamb
  • 3 bayleaves
  • 4 thymes springs
  • 1 lemon, juice and zest
  • Rosemary springs to garnish
  • 1/3 cup olive oil
  • salt and pepper to taste
  • 1 onion, chopped
  • 1lb small carrots
  • 2 tbsp butter
  • 1 tbsp fresh lemon juice
  • 1⁄4 cup parsley, chopped to small pieces
  • salt and pepper to taste


  1. Cut lamb into bit-sized chunks. Place it in a me- dium bowl and toss in onion, bay leaves, thyme, zest and juice from one lemon, oil, salt and pepper. Mix well to ensure the meat is evenly coated. Allow the meat to marinade this way in the fridge for at least an hour.
  2. Preheat the oven grill to 180 C degrees.
  3. Boil a medium saucepan of water. Add carrots and cook them for about 5 minutes, or until tender.
  4. Remove lamb from marinade and put on the skewers.
  5. Place the skewers on the grill and allow the meat to cook for a total of 10 minutes, turning the skewers a few times so that the meat cooks evenly. Allow the lamb to brown slightly.
  6. Meanwhile  over medium heat, add the butter, honey and lemon juice to the pan. Stir well to ensure all the carrots are evenly coated. Continue cooking for about 5 minutes, stirring frequently.
  7. Season the carrot with salt and pepper. Top with parsley prior to serving.
  8. Remove the lamb  from grill and garnish with rosemary.