Here's a delicious Manx lamb recipe to try over the Easter Bank Holiday weekend. It uses simple ingredients that most of us will have at home — and only takes around 30 minutes to make. Thanks to Isle of Man Meats’ chef Maciej Mierzejewski for the recipe.
Ingredients (serves 2)
- 1 lb of Manx spring lamb loins
- 40ml balsamic vinegar
- 2 cloves of garlic, minced
- 20ml soy sauce
- 50ml Manx honey
- Half a teaspoon of Chinese five spice (or Chinese Salt & Pepper Seasoning Mix)
- 15ml Manx Rapeseed Oil
- Half a teaspoon of Chinese five spice powder (or Chinese Salt & Pepper Seasoning Mix)
- Half a teaspoon of salt
- Rice and/or salad
Method
✅ Bring the vinegar, soy sauce, garlic, Manx honey and Chinese five spice (or Chinese Salt & Pepper Seasoning Mix) to the boil in a small saucepan and set over medium-high heat.
✅ Boil, stirring occasionally for 7 to 10 minutes or until syrupy, but not too thick.
✅ For the lamb loins, brush them with oil and season all over with five spice and salt.
✅ Meanwhile, cook the rice and/or prepare the salad.
✅ Grill the lamb, turning occasionally, for 2 minutes per side. Continue to grill, turning and brushing with half the glaze, for 3 to 5 minutes more for medium-rare or until the cooking temp is 63°C. For medium to well done cook until the internal temperature is 71°C or 74°C.
✅ Let the lamb loins rest for 3 to 5 minutes after cooking.
✅ Serve with the remaining glaze, and the rice and/or salad.
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