Minted lamb with roasted garlic potatoes
- 650g potatoes, cubed, steamed or microwaved
- 250g cherry tomatoes, halved
- 2 cloves garlic, crushed
- oil spray
- 4 x 120g lamb steaks, trimmed
- ¼ cup mint jelly
- 1 lemon, ¼ cup juice
- fresh mint, to garnish
1 Preheat oven to 200°C. Place potatoes, tomatoes and garlic on a baking tray lined with baking paper. Lightly spray with oil and bake for 15 minutes or until potatoes are golden and crisp and tomatoes are tender.
2 Meanwhile, spray a medium-sized frying pan with oil and place over a medium-high heat. Add lamb and cook for 3-4 minutes each side for medium. Remove from pan and keep warm. Add mint jelly and lemon juice to pan. Cook over a low heat, stirring, until warm and well combined.
3 Serve lamb with sauce, roasted vegetables and steamed greens. Garnish with mint.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 4g
Dietary fibre 3g
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