Grilled lamb steaks with honeyed carrots
5
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Baby potatoes
500 g, halved
Lamb leg steak, raw
380 g, (buy 480g) fat trimmed
Olive oil
1 tbs, (garlic infused)
Ground coriander
2 tsp
Baby carrot
10 individual, (2 bunches)
Honey
3 tsp
Basil pesto
2 tbs
Instructions
1
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.
2
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.
3
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.
4
Top lamb with pesto and serve with carrots and potatoes.
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