Lamb steaks with sticky carrots
Lamb Leg Steak, Lean, Boneless, raw
4 medium, 4 x 100g
1½ teaspoons, leaves, finely chopped
3 sprig(s), leaves picked and roughly chopped
2 clove(s), crushed
1 tablespoons, level
800 g, baby, halved lengthways
2 medium, cut into wedges
Calorie controlled cooking spray
1 tablespoons, roughly chopped, plus extra, to serve
250 g, young leaf
¼ teaspoons, level
- 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.
- 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.
- 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.
- 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.