Grilled lamb steaks with honeyed carrots
500 g, halved
lean lamb leg steak
380 g, (buy 480g) fat trimmed
1 tbs, (garlic infused)
10 individual, (2 bunches)
- 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.
- 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.
- 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.
- Top lamb with pesto and serve with carrots and potatoes.