Lamb in honey with carrot and lentil salad


These lamb chops are a quick, easy and healthy meal during the week. Ready in just 25-30 minutes.

Ingrediants for Lamb in honey with carrot and lentil salad

  • 2 teaspoons of chopped fresh rosemary leaves
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon of honey
  • 2 tablespoons of fresh lemon juice
  • 12 small French-style lamb cutlets
  • 1 tablespoon of extra virgin olive oil
  • 400g can of lentils, rinsed, drained
  • 300 g of pre-cut carrot
  • 80 g baby spinach, chopped
  • 2 tablespoons of currants
  • Fresh basil leaves, for serving

Method for Lamb in honey with carrot and lentil salad

  1. Combine the rosemary, balsamic vinegar, honey and 1 tablespoon of lemon juice in a deep plate. Add the lamb and stir to flavor. Cover and set aside for 10 minutes to marinate.
  2. Meanwhile, combine the oil and remaining lemon juice in a large bowl. Add lentils, carrots, spinach and currants. Season then mix to combine.
  3. Lightly grease a large non-stick pan with oil. Heat over medium-high heat. Remove the lamb from the marinade, reserving the marinade.
  4. Cook the lamb for 2 minutes per side or until cooked to your liking. Transfer to a plate. Cover the lamb loosely with foil. Set aside for 3 minutes to rest. Return the pan to high heat. Add the reserved marinade. Simmer for 1 minute or until reduced and syrupy.
  5. Arrange the carrot and lentil salad on a serving dish. Garnish with the lamb and basil. Drizzle with the sticky balsamic sauce to serve.


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