Grilled lamb steaks with honeyed carrots
For a quick mid-week meal you can’t go past these lamb steaks. The pesto and honey carrots are great ways to complete the dish.
500 g, halved
Lean lamb leg steak
380 g, (buy 480g) fat trimmed
1 tbs, (garlic infused)
10 individual, (2 bunches)
- Lightly spray a chargrill or barbecue with oil and preheat over high heat. Place potatoes in a microwave-safe dish. Cover and cook on High (100%) for 8–10 minutes or until tender.
- Meanwhile, brush lamb with half the oil and sprinkle with coriander. Cook for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 2 minutes.
- Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Cook carrots, turning occasionally, for 5–6 minutes or until golden and tender. Add honey and toss to coat.
- Top lamb with pesto and serve with carrots and potatoes.
SERVING SUGGETION: Steamed broccolini.TIPS: Make your own garlic oil by combining 1 tablespoon olive oil with ½ garlic clove (crushed). Timesaver: Start preheating the chargrill or barbecue before you get out your ingredients. You don’t need to peel baby carrots – just wash then trim the stalks.