Lamb steaks with sticky carrots
Lean lamb leg steak
320 g, (buy 4 x 100g steaks), fat trimmed
1½ tsp, finely chopped
2 tsp, finely chopped
1 clove(s), crushed
800 g, halved lengthways
2 medium, cut into wedges
Fresh flat-leaf parsley
1 tbs, coarsely chopped, plus extra to serve
Baby spinach leaves
1 x 3 second spray(s)
- Preheat oven to 200°C. Line a baking tray with baking paper. Combine lamb, rosemary, thyme and garlic in a large bowl. Season with salt and pepper.
- Combine olive oil, honey and balsamic vinegar in a small bowl. Place carrots on prepared tray. Drizzle with honey mixture and toss to combine. Season with salt and pepper. Add onions to tray with carrots and bake for 35-40 minutes, or until carrots are tender and sticky, tossing halfway through cooking time. Sprinkle with parsley.
- Meanwhile, spray a large non-stick frying pan with oil. Cook lamb for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes.
- Place spinach in a large bowl and cover with boiling water. Stand for 30 seconds then drain. Transfer to a medium bowl and stir through nutmeg. Serve lamb with carrots, onions and spinach, sprinkled with extra parsley.