Rosemary and lamb are the perfect combination. This dish is a perfect mid week meal or impressive for entertaining too.
A great source of protein and low in carbs, a simple meal full of goodness.
Place lamb, rosemary, garlic, oil, honey and 1 teaspoon sea salt in a bowl and mix to coat lamb and cover and refrigerate for 15 minutes.
Heat a large frypan over high heat until smoking, then reduce heat to medium.
Add lamb and cook for 2 minutes each side. Add wine and simmer until reduced by half. Cover, remove from the heat and rest for 10 minutes.
Meanwhile, heat a large saucepan and add the butter, peas and washed but still wet spinach, and cook, covered, for 2 minutes or until spinach is wilted and peas are cooked. Season to taste with salt and black pepper.
Slice lamb on an angle and divide among 4 plates.
Serve drizzled with pan juices, and with peas and spinach to the side.
Some steamed potatoes are a delicious addition.
Ingredients
Directions
A great source of protein and low in carbs, a simple meal full of goodness.
Place lamb, rosemary, garlic, oil, honey and 1 teaspoon sea salt in a bowl and mix to coat lamb and cover and refrigerate for 15 minutes.
Heat a large frypan over high heat until smoking, then reduce heat to medium.
Add lamb and cook for 2 minutes each side. Add wine and simmer until reduced by half. Cover, remove from the heat and rest for 10 minutes.
Meanwhile, heat a large saucepan and add the butter, peas and washed but still wet spinach, and cook, covered, for 2 minutes or until spinach is wilted and peas are cooked. Season to taste with salt and black pepper.
Slice lamb on an angle and divide among 4 plates.
Serve drizzled with pan juices, and with peas and spinach to the side.
Some steamed potatoes are a delicious addition.