Save to your scrapbook
Rosemary lamb, spiced carrots & feta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 Essential Lamb Leg Steaks, trimmed of fat
1 bunch continental salad onions, trimmed, halved lengthways
2 tsp chopped rosemary
235ml bottle Italian balsamic & olive oil dressing, unshaken
3-5 large organic carrots, unpeeled, grated to give 350g
½ tsp cumin seeds, crushed
30g Greek light salad cheese, crumbled
1. Preheat the grill to high. Rub the lamb steaks and onions with the rosemary and 1 tsp oil from the dressing bottle. Season and set aside for 5 minutes.
2. While you wait, put the carrots into a medium saucepan with 2 tsp oil from the dressing, plus 2 tbsp water. Season, cover and cook for
10 minutes over a medium heat, stirring a few times, until tender. Add the cumin and cook for 1 minute more before removing from the heat.
3. Grill the lamb and onions on a rack for 3-5 minutes each side, or until the meat is golden and the onions are starting to char. Rest for a few minutes. Pile the just-warm carrots onto plates, scatter with the cheese, then top with the lamb and onions. Shake the dressing and spoon 1½ tsp, plus any resting juices, over each plate to serve.
Cook’s tipYou can try cooking grated beetroot the same way as the carrots. Add 1 tsp Cooks’ Ingredients Herby Zaatar instead of the cumin, if you like.
Typical values per serving:
high in protein/1 of your 5 a day/gluten free
This recipe was first published in July 2018.
Average user rating