Sticky honey lamb with carrot and lentil slaw

Tender, caramelized lamb cutlets combined with a tangy, nutrient-dense slaw make for a delicious combination in sticky honey lamb with carrot and lentil slaw. This recipe strikes a balance between the earthy tastes of lentils, the crispness of fresh carrots, and the sweetness of honey-glazed lamb. Ideal for a filling but light supper!

Recipe Overview

Ingredients

For the Sticky Honey Lamb:

• 8 lamb cutlets, weighing around 600g
• Three teaspoons of honey
• Two tablespoons of soy sauce (for gluten-free, use tamari)
• Garlic: two minced cloves
• One teaspoon of grated ginger
• One teaspoon of sesame oil
• One tablespoon of olive oil (for cooking)
• To taste, add black pepper.

For the Carrot and Lentil Slaw:

• Three big carrots, either grated or julienned
• One and a half cups of cooked lentils, either canned or freshly prepared, rinsed, and drained
• Red onion: ½, cut thinly
• Fresh mint or parsley: ¼ cup, chopped
• Two cups of baby spinach

For the Dressing:

• Two teaspoons of olive oil
• Two teaspoons of lemon juice
• One teaspoon of honey
• One teaspoon of Dijon mustard
• To taste, add salt and pepper.

Instructions

Step 1: Marinate the Lamb

1. Combine the honey, soy sauce, ginger, garlic, sesame oil, and black pepper in a small bowl.
2. Make sure to evenly coat the lamb cutlets with the marinade. Allow to marinate for at least 15 minutes; for a more intense taste, leave in the fridge for up to 2 hours.

Step 2: Cook the Lamb

1. Heat the olive oil in a large skillet or grill pan over medium-high heat.
2. Add the lamb cutlets and heat until they are sticky and caramelized, 3 to 4 minutes per side. (Change the cooking time based on your preferred level of doneness.)
3. Before serving, take the lamb from the heat and allow it to rest for five minutes.

Step 3: Prepare the Carrot and Lentil Slaw

1. Put the baby spinach, red onion, parsley or mint, lentils, and julienned carrots in a big bowl.
2. To create the dressing, combine the olive oil, honey, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
3. Cover the slaw with the dressing and toss to mix.

Step 4: Serve

1. On serving dishes, divide the lentil and carrot slaw.
2. Place two lamb cutlets with sticky honey on top of each platter.
3. For a refreshing touch, serve with lemon slices and garnish with more parsley or mint.

Tips for Best Results

• Before cooking, pat the lamb dry to obtain a lovely caramelized crust.
• For their nutty taste and firm texture, choose French green lentils, often known as Puy lentils.
• Add some sunflower seeds or roasted almonds to the slaw for crunch.

Nutritional Benefits

• Lamb: A premium protein that is high in zinc and iron.
• Lentils: Rich in vital minerals, plant-based protein, and fiber.
• Beta-carotene, which is abundant in carrots, supports healthy skin and eyesight.

Serving Suggestions

For a heartier lunch, serve with roasted sweet potatoes or warm pita bread on the side.

Serve with a glass of chilled white wine or lemon-and-mint-infused sparkling water.

Savor the mouthwatering tastes of Sticky Honey Lamb with Carrot and Lentil Slaw, a dish that is both colorful and filling!