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Lamb steaks with sticky carrots

Lamb steaks with sticky carrots

Total Time
1 hr 5 min
15 min
50 min
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.


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


1 clove(s), crushed

Olive oil

3 tsp


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)


  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.