Manuka Minted Lamb

Serves: 4

Ingredients

8-10 lamb cutlets

Marinade
1 tablespoon fresh rosemary leaves (chopped)
1/4 cup fresh mint leaves (chopped)
1 teaspoon sea salt
1/3 cup Capilano's 100% Australian Active Manuka honey
1/4 cup balsamic vinegar
1/4 cup olive oil
black pepper (freshly ground)

Salad
1/2 butternut pumpkin (750g) (peeled and seeded, cut into 3cm pieces)
1 tablespoon olive oil
100 grams rocket and baby spinach mix
3 spring onions (finely sliced)
1/2 cup marinated feta (drained, reserve oil)
1/3 cup toasted walnuts (coarsely chopped)
1 small lemon (juiced)

Instructions

  • 1

    Place lamb in a single layer in a shallow dish. Place rosemary, mint and salt in a mortar and pestle and crush until ingredients are combined.

  • 2

    Place all remaining marinade ingredients in a jug. Add herb mixture and whisk with a fork to combine. Reserve ¼ cup of the marinade. Pour remainder over lamb. Set aside for about 1 hour.

  • 3

    Preheat oven to 200 degrees Celsius. Place pumpkin in a single layer in a baking dish. Add oil and toss to combine. Bake 20 minutes or until tender. Set aside to cool.

  • 4

    Combine pumpkin with rocket and spinach mix, spring onions, feta and toasted walnuts. Drizzle with a little of the reserved feta oil and lemon juice.

  • 5

    Heat an oiled barbecue hotplate or stovetop grill over a medium-high heat. Cook cutlets for 3 minutes, turn and cook for 2 minutes longer, or to your liking. Baste cutlets occasionally with reserved marinade during cooking.

  • 6

    Serve with salad.

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