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Lebanese-style lamb with honey carrots and baby potatoes
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Gather your loved ones for a flavorful roast lamb with mint and feta, accompanied by roasted veggies, rocket salad, and warm bread.
Ingredients:
  • 800g baby potatoes, halved
  • 1 bunch Dutch carrots, trimmed, peeled
  • 80ml olive oil
  • 21.00 gm lemon juice
  • 7.20 gm honey
  • 900g Lamb Rack Roast
  • 5.00 gm ground paprika
  • Zest of 1 lemon
  • 120g pkt Baby Rocket
  • 125.00 ml mint leaves
  • 65g feta
  • Coles Bakery Light Rye Sourdough Vienna, to serve
Instructions:
  • Preheat the oven to 200C. In a large deep roasting pan, place the potatoes and carrots. Mix 1 tablespoon of oil with lemon juice and honey in a small jug. Drizzle over the potatoes and carrots, then toss to coat evenly. Roast for 20 minutes.
  • Heat up 1 tablespoon of the remaining oil in a large frying pan over high heat. Season the lamb and cook for 5 minutes until it's nicely browned. In a bowl, mix together paprika, cumin, lemon zest, garlic, and the remaining oil, season it, then rub this mixture over the lamb. Place the lamb on top of the vegetables and roast for 25-30 minutes until it's cooked to your preference. Transfer the lamb to a plate, cover with foil, let it rest for 5 minutes, then slice and serve.
  • On a serving platter, layer rocket, potatoes, carrots, lamb, mint, and fetta. Drizzle with reserved marinated fetta. Serve with bread.

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