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 frying pan over high heat, then reduce heat to medium.
Add lamb and brown on 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 spinach. 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.
Servings 4
- Amount Per Serving
- Calories 498
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 8g40%
- Cholesterol 180mg60%
- Sodium 200mg9%
- Potassium 912mg27%
- Total Carbohydrate 12g4%
- Dietary Fiber 3g12%
- Sugars 6.8g
- Protein 55g111%
- Calcium 7%
- Iron 35%
- Vitamin D 14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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 frying pan over high heat, then reduce heat to medium.
Add lamb and brown on 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 spinach. 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.
Done