Lamb with Minted Spring Vegetables

There is no lying when we say that lamb is always a huge hit at our house - you can actually feel the excitement in the air around our house when lamb is on the menu. The original recipe was for lamb racks which we have cooked before but this week I was lucky to get some really nice lamb sirloins so I thought I would give these a try.

This is definitely a great meal as it is so quick and easy to make.  The lamb itself is very simple to prepare as were the vegetables that were delicately laced with the taste and aroma of fresh mint.

The redcurrant infused light gravy balanced the whole meal.

Lamb with Minted Spring Vegetables

(recipe adapted from WW Eat & Enjoy Cookbook)

Serves: 4

ProPoints per Serve: 11

480 grams chat potatoes, halved
cooking spray
4 x 250 gram lean lamb sirloins (thick back straps)

1 bunch of asparagus, halved

3 small zucchini, quartered lengthwise

1 bunch baby carrots, peeled and halved

1 cup chicken stock

2 tablespoons redcurrant jelly

2 tablespoons small fresh mint leaves

Preheat oven to 200 degrees Celsius.

Heat a large flameproof baking dish over medium-high heat.  lightly spray lamb with oil and cook, turning, for 5 minutes or until browned.  Transfer lamb to the oven and bake for 15 minutes for medium-rare or until cooked to your liking.  Remove from oven and transfer to a plate, cover with foil and rest for 5 minutes before cutting cutlets from racks.  Reserve pan juices.

Meanwhile boil, steam or microwave all the vegetables, seperately, until tender.  Drain.

Heat baking dish with pan juices over medium heat.  Add stock and redcurrant jelly and cook, stirring, until jelly disolves.  Bring to the boil and cook for 4 - 5 minutes or until slightly thickened. 

Divide vegetables among plates and top with lamb.  Drizzle with reducrrant sauce and sprinkle with mint to serve.

(Click here for a printable version of this recipe)