Sticky honey lamb with carrot and lentil slaw
Recipe sourced from taste
2 tsp chopped fresh rosemary leaves
2 tbsp balsamic vinegar
1 tbsp honey from The Honey Shoppe
2 tbsp fresh lemon juice
12 small french-trimmed lamb cutlets from Day 2 Day Butcher
1 tbsp extra-virgin olive oil
400g can lentils, rinsed & drained
300g shredded carrot
80g shredded baby spinach
2 tbsp currants
Fresh basil leaves, to serve
1. Combine the rosemary, balsamic, honey and 1 tbsp lemon juice in a shallow dish. Add lamb and turn to coat. Cover and set aside for 10 minutes to marinate.
2. Meanwhile, combine oil and remaining lemon juice in a large bowl. Add lentils, carrot, spinach and currants. Season then toss to combine.
3. Lightly spray a large non-stick frying pan with oil. Heat over medium-high heat. Remove the lamb from the marinade, reserving marinade. Cook lamb for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb loosely with foil. Set aside for 3 minutes to rest. Return pan to high heat. Add the reserved marinade. Simmer for 1 minute or until reduced and syrupy.
4. Arrange the carrot and lentil slaw on a serving platter. Top with the lamb and basil. Drizzle over the sticky balsamic sauce to serve.