Garlic lamb with honeyed vegetables
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Forget boiled vegies and chewy meat – this modern spin on the classic meat-and-three-veg will totally tantalise your tastebuds
Ingredients
Parsnip
380 g, cut into thin wedges (500g)
Orange sweet potato (kumara)
300 g, cut into thick batons (400g)
Olive oil
3 tsp
Honey
1 tbs
Ground cinnamon
½ tsp
Oil spray
1 x 3 second spray(s)
Garlic
1 clove(s), crushed
Lamb fillet (tenderloin), raw
580 g, fat trimmed, (600g)
English spinach
2 bunch(es), trimmed, washed, chopped
Instructions
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.
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