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    Rosemary lamb, spiced carrots & feta

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    Rosemary lamb, spiced carrots & feta

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2

    Ingredients

    2 Essential Lamb Leg Steaks, trimmed of fat
    1 bunch continental salad onions, trimmed, halved lengthways
    2 tsp chopped rosemary
    235ml bottle 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

    Method

    1. Preheat the grill to high. Rub the lamb steaks and onions with the rosemary and 1 tsp 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 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 are starting to char. Rest for a few minutes. Pile the just-warm carrots onto plates, scatter with the cheese, then top with the lamb and onions. Shake the dressing and spoon 1½ tsp, plus any resting juices, over each plate to serve.

    Your recipe note

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    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.  

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