Honey Baked Potatoes with Slow Cooked Lamb and Honey Mint Pesto

It doesn't get much easier than this. Golden and sticky baked potatoes loaded with tender slow cooked lamb and topped with a honey mint pesto, a fresh take on the classic mint sauce. Mid week dinner is sorted!


Prep time:30 minutes
Cook time:8 hours


Slow Cooked Lamb
  • 1.5 kg lamb leg
  • 2 cloves garlic
  • 1 sprig rosemary
  • 2 cups beef stock (500ml)
  • 1 tbsp olive oil
  • 3 tbsp flour
  • 3 tbsp butter
  • 1 tsp salt
  • 2 1/2 cups braising liquid from slow cooker
Honey Baked Potatoes
  • 10 large potatoes
  • 3 cloves garlic (finely diced)
  • 1/2 cup butter
  • 1/2 cup Bee Cause Outback Honey
  • 1 tsp salt
Honey Mint Pesto
  • 110 g fresh mint
  • 110 g roasted almonds
  • 3 tsp Bee Cause Outback Honey
  • 50 g parmesan
  • 1 clove garlic
  • 2 tsp lemon zest
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 40 g olive oil
  • 1 lemon juice


  • Drizzle the lamb with oil and rub on all sides with salt and pepper.
  • Place lamb leg into a slow cooker. Add the garlic and rosemary, pour in the beef stock and cook on low for 8 hours. The lamb should be tender and falling off the bone, but still just holding together.
  • With 1.5 hours remaining on the lamb, prepare the potatoes. Melt the butter and honey together and add the diced garlic and salt. Coat the potatoes in the honey butter, keeping the remaining aside for later. Transfer the potatoes to a tray and bake at 160°C for 45 minutes.
  • While the potatoes are baking, place the mint leaves in a food processor with the almonds, honey, parmesan, garlic, lemon juice and zest, salt and pepper. Start the processor and slowly pour in the olive oil, blending until the pesto comes together but is still a bit chunky and not too smooth; this should only take about 1 minute.
  • Remove the potatoes from the oven and liberally baste with the additional honey butter. Place the potatoes back into the oven and cook for a further 45 minutes. The potatoes should be soft and golden brown. Remove from the oven and allow to cool slightly.
  • Carefully remove lamb from the slow cooker, keeping the braising liquid. Use a fork to lightly shred the lamb.
  • To make the gravy. Strain the braising liquid into a bowl. Melt butter in a saucepan over medium heat. Add flour and stir to combine. Add 1/4 cup of liquid and mix until it dissolves. Then add remaining liquid and whisk to remove any lumps.
  • Increase to medium high heat and cook, stirring regularly, until thickened. Use any remaining liquid to thin if required.
  • To serve, roughly split the potatoes in half, generously add the slow cooked lamb and top with the honey mint pesto.


Calories: 636 kcalCarbohydrates: 89 gProtein: 33 gFat: 18 gSaturated Fat: 4 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 10 gTrans Fat: 1 gCholesterol: 66 mgSodium: 1241 mgPotassium: 2114 mgFiber: 11 gSugar: 20 gVitamin A: 542 IUVitamin C: 79 mgCalcium: 201 mgIron: 6 mg
Bee Cause Outback Honey


Bee Cause Outback Honey 400g Squeeze

Bee Cause Outback Honey is buttery and warm with luscious rich honey flavours. It is produced in vast unspoiled arid areas where low rainfall, dry deserts, wide-open spaces and a sense of the quiet serenity and beauty of nature is captured in every spoonful.

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