Sun-Dried Tomato Lamb

Name: Sun-Dried Tomato Lamb
Yield: serves 2
Ingredients: Olive oil spray; 1/2 to 3/4 pound boneless lamb fillets, trimmed well; 3 sun-dried tomatoes, minced; 2 garlic cloves, chopped; 1 russet potato, unpeeled and cubed; 2 carrots, sliced into coins; Sea salt; 1 tablespoon honey; 1 tablespoon fresh lemon juice; 1 tablespoon chopped fresh parsley; 1/2 teaspoon ground cumin; 2 cups bite-size cauliflower florets; 2 cups fresh or frozen cut green beans

December 9, 2011

For rarer meat, chop the potatoes, carrots, and cauliflower into smaller pieces, as they will cook more quickly that way and become tender before the meat is cooked through. Try this recipe with steak tenderloin or a turkey tenderloin if you don’t want lamb. Use boneless lamb fillets in this meal as bones just take up precious real estate in your pot. Trim the meat well of fat. Sun-dried tomatoes come either packed in oil or dry. Either is fine to use here.

Recipe notes

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