Seared Lamb with Honey Carrots and Pesto Dressing

Succulent pan-seared lamb fillet served over honey-glazed baby carrots with a fresh homemade pine nut and basil pesto dressing.

Lamb Main Course Gluten Free Pesto Honey

Estimated Nutrition

Calories

1642.5

kcal / serving

1642.5 kcal total

Carbs

44.5g

per serving

44.5 g total

Fat

145.8g

per serving

145.8 g total

Protein

48.2g

per serving

48.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Meat

150

Lamb Fillet

Seared and roasted

NutsSeeds

pinch

Salt

For seasoning

pinch

Black Pepper

Freshly ground

clove

Garlic

In their skins, crushed

Pine Nut

Toasted

handful

Basil

Leaves only

clove

Garlic

Crushed

OilsFats

Olive Oil

For rubbing the lamb

Olive Oil

For frying carrots

Olive Oil

For pesto

Other

Honey

For glazing

Vegetables

bunch

Baby Carrot

Trimmed and washed

Method

Rub olive oil, salt, and pepper into the lamb meat.

Process pine nuts, basil, garlic, and oil into a smooth paste.

Sauté the carrots with oil and honey in a pan until braised.

Preheat the oven to 180°C.

Boil the baby carrots for 5 minutes and drain.

Roast the lamb in the oven for 5 to 6 minutes then let it rest.

Fry the lamb and garlic in an ovenproof pan until golden-brown.

Slice the lamb and serve over carrots with a drizzle of pesto.