Photo of Lemon, thyme and rosemary lamb by WW

Lemon, thyme and rosemary lamb

8
8
5
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
Lift your lamb from ho-hum to yum with this zesty combination of lemon, thyme, and rosemary.

Ingredients

potato

600 g, peeled and chopped

frozen green peas

1½ cup(s)

skim milk

½ cup(s), (125ml)

reduced fat oil spread

10 g

fresh mint

2 tbs, finely chopped

lean lamb backstrap

440 g, (buy 550g), fat trimmed

cajun seasoning

20 g

olive oil

2 tsp

Instructions

  1. 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.
  2. 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.
  3. Slice the lamb and serve with the mash.

Notes

SERVING SUGGESTION: Broccolini.

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