adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sticky honey lamb with carrot and lentil slaw recipe
Sticky honey lamb with carrot and lentil slaw recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Quick and healthy lamb cutlets ready in 25 minutes for a delicious weeknight dinner.
Ingredients:
  • 2 tsp chopped fresh rosemary leaves
  • 40.00 ml balsamic vinegar
  • 28.60 gm honey
  • 42.00 gm fresh lemon juice
  • 12 small French-trimmed lamb cutlets
  • 18.20 gm extra virgin olive oil
  • 400g can lentils, rinsed, drained
  • 300g pkt pre-shredded carrot
  • 80g baby spinach, shredded
  • 40.00 ml currants
  • Fresh basil leaves, to serve
Instructions:
  • In a shallow dish, mix together rosemary, balsamic vinegar, honey, and 1 tablespoon of lemon juice. Add the lamb and ensure it is well coated. Cover and let it marinate for 10 minutes.
  • In a large bowl, mix oil and the rest of the lemon juice. Add lentils, carrot, spinach, and currants. Season with your favorite spices, then toss everything together until well combined.
  • Spray a large non-stick frying pan with oil and heat over medium-high heat. Take the lamb out of the marinade, keeping the marinade aside. Cook the lamb for 2 minutes on each side until desired doneness. Transfer to a plate and cover loosely with foil. Let it rest for 3 minutes. Return the pan to high heat and add the reserved marinade. Simmer for 1 minute until it thickens into a syrupy sauce.
  • On a serving platter, layer the carrot and lentil slaw, top with the lamb and fresh basil, and finish by drizzling the sticky balsamic sauce over everything before serving.

Similar Recipes