Honey Lamb

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Succulent lamb, chickpeas, and plenty of herbs and spices make this one-pot dish the ideal option for mid-week meals in winter.

The ingredient of Honey Lamb

• 1 tablespoon olive oil
• 1 red onion coarsely chopped
• 600g lean diced lamb
• 3 carrots peeled halved lengthways cut into 5cm lengths
• 125mls 1 2 cup honey
• 250mls 1 cup massel vegetable liquid stock
• 2 cinnamon sticks
• 1 4 teaspoon ground cloves
• 1 300g can chickpeas rinsed drained
• 1 3 cup coarsely chopped fresh continental parsley
• salt ground black pepper to taste
• couscous prepared according to packet directions to serve
• extra fresh continental parsley to serve

The Instruction of honey lamb

• heat the olive oil in a large heavy based saucepan over medium high heat add the onion and cook stirring for 5 minutes or until soft increase heat to high add 1 2 the lamb and cook stirring for 2 minutes or until sealed and browned all over push to one side of the pan add remaining lamb and cook for a further 2 minutes
• stir in the carrots and honey and cook for 2 minutes add stock cinnamon sticks and cloves and stir to combine reduce heat to medium and cook uncovered stirring occasionally for 25 minutes
• add chickpeas and cook for a further 5 minutes or until lamb is tender and the liquid is reduced by half stir through the chopped parsley and season with salt and pepper
• spoon the couscous and lamb onto serving plates and garnish with extra parsley

Nutritions of Honey Lamb

calories: 474 176 calories
calories: 15 grams fat
calories: 4 grams saturated fat
calories: 47 grams carbohydrates
calories: 40 grams sugar
calories: n a
calories: 36 grams protein
calories: 96 milligrams cholesterol
calories: 469 79 milligrams sodium
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calories: nutritioninformation