Lamb steaks with sticky carrots
3
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Looking for the perfect spring lunch? This simple take on a roast lamb dinner is just the thing if you’re cooking a special meal for a smaller number of people.
Ingredients
Lamb leg steak, raw
320 g, (buy 4 x 100g steaks), fat trimmed
Fresh rosemary
1½ tsp, finely chopped
Fresh thyme
2 tsp, finely chopped
Garlic
1 clove(s), crushed
Olive oil
3 tsp
Honey
3 tsp
Balsamic vinegar
3 tsp
Baby carrot
800 g, halved lengthways
Red onion
2 medium, cut into wedges
Fresh flat-leaf parsley
1 tbs, coarsely chopped, plus extra to serve
Baby spinach
250 g
Ground nutmeg
¼ tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
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.
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