Rosemary-Scented Lamb

AuthorAnnabel
RatingDifficultyBeginner

Rosemary and lamb are the perfect combination. This dish is a perfect mid week meal or impressive for entertaining too.

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Yields4 Servings
Prep Time20 minsCook Time8 minsTotal Time28 mins
 750 g lamb backstrapstrimmed
 1 tbsp fresh rosemaryfinely chopped
 2 garlic clovescrushed
 1 tbsp extra virgin olive oil
 1 tbsp honey
 ½ cup dry red wine
 20 g unsalted butterchopped
 1 cup baby peasfresh or frozen (thawed)
 150 g baby spinach leaveswashed
What are we cooking today?
1

A great source of protein and low in carbs, a simple meal full of goodness.

Getting started
2

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.

3

Heat a large frypan over high heat until smoking, then reduce heat to medium.

4

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.

5

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.

6

Slice lamb on an angle and divide among 4 plates.

7

Serve drizzled with pan juices, and with peas and spinach to the side.

Annabelle's tips
8

Some steamed

Category, ,

Ingredients

 750 g lamb backstrapstrimmed
 1 tbsp fresh rosemaryfinely chopped
 2 garlic clovescrushed
 1 tbsp extra virgin olive oil
 1 tbsp honey
 ½ cup dry red wine
 20 g unsalted butterchopped
 1 cup baby peasfresh or frozen (thawed)
 150 g baby spinach leaveswashed

Directions

What are we cooking today?
1

A great source of protein and low in carbs, a simple meal full of goodness.

Getting started
2

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.

3

Heat a large frypan over high heat until smoking, then reduce heat to medium.

4

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.

5

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.

6

Slice lamb on an angle and divide among 4 plates.

7

Serve drizzled with pan juices, and with peas and spinach to the side.

Annabelle's tips
8

Some steamed

Rosemary-Scented Lamb
AuthorAnnabelCategory, , DifficultyBeginner
Rating
Yields4 Servings
Prep Time20 minsCook Time8 minsTotal Time28 mins

Ingredients

 750 g lamb backstrapstrimmed
 1 tbsp fresh rosemaryfinely chopped
 2 garlic clovescrushed
 1 tbsp extra virgin olive oil
 1 tbsp honey
 ½ cup dry red wine
 20 g unsalted butterchopped
 1 cup baby peasfresh or frozen (thawed)
 150 g baby spinach leaveswashed

Directions

What are we cooking today?
1

A great source of protein and low in carbs, a simple meal full of goodness.

Getting started
2

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.

3

Heat a large frypan over high heat until smoking, then reduce heat to medium.

4

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.

5

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.

6

Slice lamb on an angle and divide among 4 plates.

7

Serve drizzled with pan juices, and with peas and spinach to the side.

Annabelle's tips
8

Some steamed

Nutrition Facts

Servings 4


Amount Per Serving
Calories 420
% Daily Value *
Total Fat 19g30%
Saturated Fat 7g35%
Cholesterol 128mg43%
Sodium 122mg6%
Total Carbohydrate 9g3%
Dietary Fiber 3g12%
Sugars 8g
Protein 43g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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