Lamb steaks with sticky carrots
2
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Lamb Leg Steak, Lean, Boneless, raw
4 medium
Rosemary, Fresh
1½ teaspoon(s)
Thyme, Fresh
3 sprig(s)
Garlic
2 clove(s)
Olive Oil
1 tablespoon(s)
Honey
1 tablespoon(s), level
Balsamic vinegar
1 tablespoon(s)
Carrots, raw
800 g
Red onion
2 medium
Calorie controlled cooking spray
4 spray(s)
Parsley, fresh
1 tablespoon(s)
Spinach
250 g
Ground Nutmeg
¼ teaspoon(s), level
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.