This Lebanese-style lamb with honey carrots and baby potatoes recipe is a flavour explosion. This dish is the perfect mix of sweet and savoury everyone will love.
- Serves4
- Cook time50 minutes
- Prep time15 minutes
Ingredients
- 800g baby potatoes, halved
- 1 bunch Dutch carrots, trimmed, peeled
- ⅓ cup (80ml) olive oil
- 1 tbs lemon juice
- 1 tsp honey
- 900g Coles Australian Lamb Rack Roast
- 2 tsp ground paprika
- 1 tsp ground cumin
- Zest of 1 lemon
- 2 garlic cloves, crushed
- 120g pkt Coles Australian Baby Rocket
- ½ cup mint leaves
- ⅓ cup (65g) marinated fetta, drained reserving marinade
- Coles Bakery Light Rye Sourdough Vienna, to serve
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Method
Step 1
Preheat oven to 200°C. Place potato and carrots in a large deep roasting pan. Combine 1 tbs of the oil with the lemon juice and honey in a small jug. Pour over potato and carrots and toss to combine. Roast for 20 mins.
Step 2
Meanwhile, heat 1 tbs of the remaining oil in a large frying pan over high heat. Season lamb. Cook for 5 mins or until browned. Combine paprika, cumin, lemon zest, garlic and remaining oil. Season. Rub over lamb. Place on top of the vegetables. Roast for 25-30 mins or until cooked to your liking. Transfer lamb to a plate. Cover with foil and set aside for 5 mins to rest. Slice.
Step 3
Place rocket on a serving platter. Arrange potato and carrots over the top. Top with lamb, mint and fetta. Drizzle some of the reserved fetta marinade over the salad. Serve with bread.