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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.

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