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Rosemary-scented lamb
Rosemary-scented lamb
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Enhance the lamb by drizzling with pan juices for intensified rosemary flavor before serving.
Ingredients:
  • 4 small (180g each) lamb backstraps, trimmed
  • 20.00 ml finely chopped rosemary leaves
  • 28.60 gm honey
  • 125ml red wine
  • 20g unsalted butter, chopped
  • 250.00 ml frozen baby peas, thawed
  • 150g baby spinach leaves, washed
Instructions:
  • In a bowl, combine lamb with rosemary, garlic, oil, honey, and 1 teaspoon of sea salt, ensuring the lamb is evenly coated. Refrigerate the mixture for 15 minutes.
  • Preheat a large frypan over high heat until it sizzles, then lower the heat to medium. Sear the lamb for 2 minutes on each side. Pour in the wine and let it simmer until it reduces by half. Cover the pan, turn off the heat, and let it rest for 10 minutes before serving.
  • Heat butter, peas, and wet spinach in a large saucepan until spinach wilts and peas are cooked, about 2 minutes. Season with salt and black pepper to taste.
  • Cut the lamb diagonally and portion onto 4 plates. Drizzle with pan juices and serve with peas and spinach on the side.

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