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How to make Lebanese style lamb with honey carrots and baby potatoes

Yield = 4
Prep time: 0:15
Cook time: 0:50
Total time: 1:05

Ingredients

  • 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

Method

  • 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.