Honey lamb with minted summer vege medley

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.