Lamb with Honey Pistachio Sauce, Smoked Yogurt & Roasted Vegetables


Serves Serves 4
12 to 16 small multicoloured carrots, tops trimmed off, well-scrubbed and halved if large
6 red and/or yellow baby beets, trimmed, well-scrubbed and sliced into ½-in (1.25 cm) rounds
kosher salt and freshly ground black pepper, to taste
3 tbsp (45 ml) olive oil, divided
2 leeks, root end and dark green part trimmed off,
cut into ½-in (1.25 cm) rounds
Smoked Yogurt*, make ahead, recipe follows
2 lamb loins
⅓ cup + ½ cup (75 + 125 ml) clover honey, divided
1 tbsp (15 ml) red wine vinegar, plus extra as needed
½ cup (125 ml) sliced pistachios, roughly chopped
1 cup (250 ml) packed flat-leaf parsley leaves and tender stalks, finely chopped
1 cup (250 ml) full-fat plain Greek yogurt
2 tbsp (30 ml) light brown sugar
2 tbsp (30 ml) long-grain rice
¼ cup (60 ml) woodchips, for smoking


  1. Preheat oven to 400 F (200 C).
  2. Combine carrots and beets on a rimmed baking sheet. Season to taste with salt and pepper and toss with 2 tbsp (30 ml) oil. Roast for 20 minutes. Add leeks and stir vegetables, then return to oven and roast until golden and tender, another 15 to 20 minutes.
  3. Heat remaining 1 tbsp (15 ml) oil in a large frying pan over medium-high heat. Generously season lamb loins, then add to frying pan. Cook, turning often, until slightly browned, about 2 minutes total. Reduce heat to medium and pour ⅓ cup (75 ml) honey over lamb. Continue cooking, turning and basting with honey frequently, until an instant-read thermometer inserted into lamb reads 130 F (54 C), about another 5 to 6 minutes. Remove lamb to a cutting board and let rest for 5 minutes before slicing.
  4. Meanwhile, make the honey pistachio sauce. In a bowl, stir together remaining ½ cup (125 ml) honey, red wine vinegar, pistachios and parsley. Season to taste with salt and additional vinegar if desired.
  5. To make smoked yogurt, place yogurt in a small, wide bowl set above another small bowl filled with ice. (This will help prevent yogurt from curdling as it smokes.) Line base of a wok with 2 pieces heavy-duty foil and add sugar, rice and woodchips. Set a wire rack inside wok. Turn on hood fan and place wok over high heat until contents start to smoke, about 5 minutes. Place 2 nested bowls on rack and cover wok with a lid or large metal bowl. Reduce heat to medium and smoke yogurt until it has a smoky flavour, about 8 to 10 minutes. Remove yogurt bowl from smoker and refrigerate until ready to use. * Can substitute 1 cup (250 ml) full-fat plain Greek yogurt with a few drops Liquid Smoke (available at most grocery stores) or smoked paprika stirred in, to taste.
  6. To serve, swirl a good dollop of Smoked Yogurt on serving plates. Arrange lamb and roast vegetables over and around yogurt, then drizzle with honey pistachio sauce.
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