Lemon, thyme and rosemary lamb
Lift your lamb from ho-hum to yum with this zesty combination of lemon, thyme, and rosemary.
600 g, peeled and chopped
Frozen green peas
½ cup(s), (125ml)
Reduced fat oil spread
2 tbs, finely chopped
Lamb backstrap, raw
440 g, (buy 550g), fat trimmed
- Place the potato in a saucepan of salted water. Bring to the boil and cook for 15 minutes or until tender. Add the peas 2 minutes before the end of the cooking time. Drain and return to the pan. Add the milk and canola spread and use a potato masher to mash. Stir through the mint and season with salt and pepper.
- Meanwhile, sprinkle the lamb with the herb mix. Heat the oil in a non-stick frying pan over medium heat. Cook the lamb for 4-5 minutes each side for medium-rare or until cooked to your liking. Cover loosely with foil and set aside for 5 minutes to rest.
- Slice the lamb and serve with the mash.
SERVING SUGGESTION: Broccolini.