Honey lamb with minted summer vege medley

Photographer: Melanie Jenkins

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

2 lamb loins (400g)

2 tablespoons liquid honey

1 teaspoon ground cumin

2 teaspoons ground coriandercilantroX seeds

8 new potatoes (500g), washed, halved

spray oil

2 cups green beans, topped, tailed

2 small courgettezucchiniXszucchini, summer squashX, sliced on diagonal

1 cup peas

¼ cup fresh mint, roughly chopped

1 tablespoon olive oil

Instructions

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1 Rub lamb loins in honey, cumin and coriander seeds. Set aside for 10 minutes.

2 Place potatoes in a large saucepan and cover with water. Cover saucepan and bring to the boil then simmer uncovered for 10 minutes.

3 Spray barbecue with oil then heat barbecue. Cook lamb loins for 5 minutes on each side, rolling a little to brown the edges. Place on a clean board. Cover with tinfoil and rest for 5 minutes.

4 Place beans, courgettes and peas in a steamer basket and fit over the potato saucepan. Cover and steam for 5 minutes.

5 Drain potatoes and toss together with vegetables, mint and olive oil. Serve with lamb.

Nutrition Info (per serve)

Calories 0.00 cal

Kilojoules 1480 kJ

Protein 28 g

Total fat 13 g

Saturated fat 4 g

Carbohydrates 35 g

Sugar 12 g

Dietary fibre 6 g

Sodium 90 mg

Calcium 90 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Feb 2012

2 comments on Honey lamb with minted summer vege medley

Hilary Henderson January 20, 2023 at 7:45 pm #

The lamb was fantastic, but the veges were really bland – next time I’ll use some mint sauce in preference to the mint and olive oil.

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- Beatriz Acosta June 19, 2025 at 3:28 pm #
  
  Thanks for giving the recipe a try! Keeping sodium down is a priority for us, so sometimes the flavours might be a little more subtle than what you’re used to. Using mint sauce sounds like a great tweak to boost flavour while still keeping it fresh. Love that you made it your own!
  
  Cheers
  Beatriz Acosta
  Digital Content Editor
  
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