Rosemary Scented Lamb.

Ready in about 40 minutes.


  • 4 lamb leg steaks about 125g each, trimmed.
  • 1 tbsp finely chopped fresh rosemary.
  • 2 crushed garlic cloves.
  • 1 tbsp olive oil.
  • 1 tbsp runny honey.
  • 150ml red wine.
  • 20g unsalted butter.
  • 150g frozen peas, thawed.
  • 350g baby spinach leaves, washed.


  1. Marinate the meat in the rosemary, garlic, oil and honey with some seasoning.

  2. Leave for 15 mins.

  3. Heat a large frying pan over a high heat.

  4. Add the lamb and reduce heat to medium.

  5. Cook for 3 mins each side.

  6. Add the wine and simmer for 3-4 mins.

  7. Remove the lamb and set aside, covered, for 5 mins.

  8. Cover the sauce and keep it hot.

  9. Meanwhile melt the butter and add the peas and spinach.

  10. Cook for 2-3 mins until the peas are tender and the spinach wilted.

  11. Season.

  12. Slice the lamb at an angle and arrange on 4 plates.

  13. Stir the juices into the sauce.

  14. Drizzle over the lamb.

  15. Spoon the vegetables onto the plates and enjoy.

kCal 410 per portion. 26.1g fat, 29.7g protein, 10.6g carbs, 0.5g salt – Delicious Magazine.