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 coriandercilantroX seeds
8 new potatoes (500g), washed, halved
oil spray
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)

Kilojoules 1480kJ

Calories 0.00cal

Protein 28g

Total fat 13g

–Saturated fat 4g

Carbohydrates 35g

–Sugars 12g

Dietary fibre 6g

Sodium 90mg

Calcium 90mg

Iron 5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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