Photo of Lamb steaks with sticky carrots by WW

Lamb steaks with sticky carrots

Points® value
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, Lean, Boneless, raw

4 medium

Rosemary, Fresh

1½ teaspoon(s), leaves, finely chopped

Thyme, Fresh

3 sprig(s), leaves picked and roughly chopped


2 clove(s), crushed

Olive Oil

1 tablespoon(s)


1 tablespoon(s), level

Balsamic vinegar

1 tablespoon(s)

Carrots, raw

800 g, baby, halved lengthways

Red onion

2 medium, sliced

Calorie controlled cooking spray

4 spray(s)

Parsley, fresh

1 tablespoon(s), roughly chopped, plus extra, to serve


250 g, young leaf

Ground Nutmeg

¼ teaspoon(s), level


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the lamb in a large bowl with the rosemary, thyme and garlic, then season to taste.
  2. In a small bowl, combine the olive oil, honey and balsamic vinegar. Put the carrots in a large roasting tin, drizzle over the honey mixture and toss to combine. Season to taste, then add the onions and roast for 35-40 minutes, tossing halfway, until the carrots are tender and sticky. Toss through the parsley.
  3. Meanwhile, mist a large nonstick frying pan with cooking spray, add the lamb and cook for 2½ minutes each side. Cover loosely with kitchen foil and set aside to rest for 5 minutes.
  4. Put the spinach in a large colander and pour over a kettleful of boiling water until completely wilted. Transfer to a medium bowl and stir through the nutmeg. Serve the lamb with the carrots, onions and spinach on the side and the extra parsley scattered over.


Serve the lamb and vegetables with 150g boiled new potatoes per person, just remember to track.