Honey lamb with minted summer vege medley
Serves: 4
Time to make: 35 mins
Total cost: $19.44 / $4.86 per serve
(at time of publication)
Ingredients
- 2 lamb loins (400g)
- 2 tablespoons liquid honey
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander seeds
- 8 new potatoes (500g), washed, halved
- spray oil
- 2 cups green beans, topped, tailed
- 2 small courgettes, 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.
Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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