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Photo of Garlic lamb with honeyed vegetables by WW

Garlic lamb with honeyed vegetables

Total Time
45 min
15 min
30 min
Forget boiled vegies and chewy meat – this modern spin on the classic meat-and-three-veg will totally tantalise your tastebuds



380 g, cut into thin wedges (500g)

Orange sweet potato (kumara)

300 g, cut into thick batons (400g)

Olive oil

3 tsp


1 tbs

Ground cinnamon

½ tsp

Oil spray

1 x 3 second spray(s)


1 clove(s), crushed

Lamb fillet (tenderloin), raw

580 g, fat trimmed, (600g)

English spinach

2 bunch(es), trimmed, washed, chopped


  1. Preheat oven to 200°C or 180° fan-forced. Place parsnip, sweet potato, honey, cinnamon and half the oil in a bowl and toss to coat. Place mixture on a large baking tray and bake for 30–40 minutes or until tender and golden.
  2. Meanwhile, combine remaining oil and garlic in a shallow glass or ceramic bowl. Add lamb and turn to coat. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook lamb for 4–5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes before slicing thickly.
  3. Place spinach in a saucepan with ¼ cup (60ml) water and cook, covered, over high heat for 5 minutes or until wilted. Drain. Season with salt and freshly ground black pepper.
  4. Serve lamb with spinach and honeyed vegetables.