Lamb Cutlets With Honeyed Carrots Recipe

Is there a more perfect match than lamb and rosemary? We think not, so we’ve paired them up in this delicious recipe, which is perfect for a family gathering.


Serves

4 people

Preparation

10 minutes

Cooking time

10 minutes


Ingredients 

12 lamb cutlets, trimmed
2 tbs olive oil
2 tsp chopped fresh rosemary
10g butter
2 bunches baby carrots, trimmed
1 tbs honey
2 tsp finely grated lemon zest
1 garlic clove, chopped
2 tbs finely chopped flat-leaf parsley

Method

  1. Heat char-grill to hot. Rub the cutlets with half the oil. Sprinkle with rosemary and season with sea salt and black pepper. Cook the cutlets for 2 minutes each side or until cooked to medium.
  2. Meanwhile, heat the remaining oil and butter in a large frying pan. Add the baby carrots and cook for 4-5 minutes, turning occasionally, or until just tender.
  3. Add honey and cook for another minute or until the honey caramelises.
  4. Combine lemon zest, garlic and parsley. Sprinkle over the carrots and lamb.

Serving suggestion

Steamed baby potatoes.

Note

Gremolata is a chopped herb condiment made of lemon zest, garlic and parsley.

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