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Skewered Lamb with Honey Glazed Carrots on a wooden cutting board.
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5 from 1 vote

Skewered Lamb with Honey Glazed Carrots Recipe

Honey-glazed carrots with skewered lamb marinated in a mixture of heavenly thyme and lemon will surely become your new weekend favorite.
Course Main Course
Cuisine American
Keyword carrot, honey, honey glazed, paleo, recipe, skewered lamb
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings 4 people
Calories 920kcal
Cost 15

Ingredients

  • 2 lbs. boneless lamb
  • 1 onion finely chopped
  • 3 bay leaves
  • 4 sprigs of fresh thyme
  • 1 lemon juice, and zest
  • cup olive oil
  • Sea salt and freshly ground pepper to taste
  • Rosemary sprigs for garnish
  • Wooden skewers

Honey Glazed Carrots Ingredients

  • 1 lb. small carrots sliced
  • 2 tbsp. ghee or grass-fed butter
  • 2 tbsp. honey
  • 1 tbsp. fresh lemon juice
  • ¼ cup parsley finely chopped
  • Sea salt and freshly ground pepper to taste

Instructions

  • Cut lamb into bite-sized chunks. Place them in a medium bowl and toss in the onion, bay leaves, thyme, lemon juice and zest, olive oil, salt, and pepper. Mix well to ensure the meat is evenly coated. Allow the meat to marinate in the fridge for at least an hour.
    2 lbs. boneless lamb, 1 onion, 3 bay leaves, 4 sprigs of fresh thyme, 1 lemon, ⅓ cup olive oil, Sea salt and freshly ground pepper
  • Preheat the grill to medium-low.
  • Remove lamb from the marinade and thread on multiple skewers.
  • 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 the meat cooks evenly. Allow the lamb to brown slightly.
  • Remove from grill and garnish with rosemary.
    Rosemary sprigs for garnish
  • For the honey-glazed carrots: bring a medium saucepan of water to a boil. Add carrots and cook for about 5 minutes, or until tender.
    1 lb. small carrots
  • Strain the water and return the saucepan to the stovetop.
  • Over medium heat - add the ghee, honey, and lemon juice to the pan. Stir well to ensure the carrots are evenly coated. Continue cooking for about 5 minutes, stirring frequently.
    2 tbsp. ghee or grass-fed butter, 2 tbsp. honey, 1 tbsp. fresh lemon juice
  • Season with salt and pepper. Top with finely chopped parsley prior to serving.
    Sea salt and freshly ground pepper, ¼ cup parsley

Nutrition

Calories: 920kcal | Carbohydrates: 13g | Protein: 39g | Fat: 79g | Saturated Fat: 30g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 37g | Cholesterol: 184mg | Sodium: 227mg | Potassium: 860mg | Fiber: 4g | Sugar: 7g | Vitamin A: 16010IU | Vitamin C: 14mg | Calcium: 90mg | Iron: 5mg