Honey lamb with minted summer vege medley

Photographer: Melanie Jenkins

First published: Feb 2012

Serves: 4

Time to make: 35 mins

Total cost: $19.44 / $4.86 per serve

(at time of publication)

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 courgetteszucchini, summer squashX, sliced on diagonal

1 cup peas

¼ cup fresh mint, roughly chopped

1 tablespoon olive oil

Instructions

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 0.00cal

Kilojoules 1480kJ

Protein 28g

Total fat 13g

–Saturated fat 4g

Carbohydrates 35g

–Sugars 12g

Dietary fibre 6g

Sodium 90mg

Calcium 90mg

Iron 5mg

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.