Lebanese-style lamb with honey carrots and baby potatoes recipe
0:15 Prep | 0:50 Cook | 4 Servings | Easy
Bring your family to the table with this succulent roast lamb topped with mint and feta and served with roast vegetables, rocket leaves and fresh bread. Adopted from taste.com.au.
800g baby potatoes, halved
1 bunch Dutch carrots, trimmed, peeled
1/3 cup (80ml) olive oil
1 tablespoon lemon juice
1 teaspoon honey
900g Coles Australian Lamb Rack Roast
2 teaspoons ground paprika
1 teaspoon ground cumin
Zest of 1 lemon
2 garlic cloves, crushed
120g pkt Coles Brand Australian Baby Rocket
1/2 cup mint leaves
1/3 cup (65g) marinated fetta, drained reserving marinade
Coles Bakery Light Rye Sourdough Vienna, to serve
Step 1 Preheat oven to 200C. Place potato and carrots in a large deep roasting pan. Combine 1 tablespoon of the oil with the lemon juice and honey in a small jug. Pour over potato and carrots and toss to combine. Roast for 20 mins.
Step 2 Meanwhile, heat 1 tablespoon of the remaining oil in a large frying pan over high heat. Season lamb. Cook for 5 mins or until browned. Combine paprika, cumin, lemon zest, garlic and remaining oil. Season. Rub over lamb. Place on top of the vegetables. Roast for 25-30 mins or until cooked to your liking. Transfer lamb to a plate. Cover with foil and set aside for 5 mins to rest. Slice.
Step 3 Place rocket on a serving platter. Arrange potato and carrots over the top. Top with lamb, mint and fetta. Drizzle some of the reserved fetta marinade over the salad. Serve with bread.