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Rosemary lamb, spiced carrots & feta
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2 essential Waitrose New Zealand Lamb Leg Steaks, trimmed of all fat
1 bunch Continental salad onions, trimmed, halved lengthways
2 tsp chopped rosemary
235ml bottle Waitrose 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 and onions with the rosemary and 1 tsp of the 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 of 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 starting to char. Rest for a few minutes. Mound the just-warm carrots onto plates, scatter with the cheese, then top with 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:
3489µg vitamin A/1 of your 5 a day
This recipe was first published in July 2018.