- Serves4
- Cook time50 minute
- Prep time15 minute
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.
Ingredients
- 800g baby potatoes, halved
- 1 bunch Dutch carrots, trimmed, peeled
- 1/3 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
- 1/2 cup mint leaves
- 1/3 cup (65g) marinated fetta, drained reserving marinade
- Coles Bakery Light Rye Sourdough Vienna, to serve
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
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.
Lebanese-style lamb with honey carrots and baby potatoes
- Serves4
- Cook time50 minute
- Prep time15 minute
Ingredients
- 800g baby potatoes, halved
- 1 bunch Dutch carrots, trimmed, peeled
- 1/3 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
- 1/2 cup mint leaves
- 1/3 cup (65g) marinated fetta, drained reserving marinade
- Coles Bakery Light Rye Sourdough Vienna, to serve
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.