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 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.
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.