Smoked paprika spice is an easy way to add a layer of smokiness to any dish. In today’s recipe, this aromatic layer reminiscent of a crackling wood fire will be added to oven-roasted carrot. Served with a sticky honey-mustard coated leg of lamb, infused with fresh thyme. For balance, shavings of Italian-style hard cheese is tossed with crisp salad leaves & toasted sunflower seeds. A smokey, sweet & savoury sensation, Chef!
Mustard, Honey & Thyme Lamb
Mustard, Honey & Thyme Lamb
with smoked paprika carrots
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Carrot
- Free-Range De-boned Lamb Leg
- Fresh Thyme
- Honey-mustard
- Italian-style Hard Cheese
- Red Wine Vinegar
- Salad Leaves
- Smoked Paprika
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
PAPRIKA CARROTS
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, smoked paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
THYME LAMB LEG
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and thyme. Add the honey mustard and baste until coated and lightly sticky, 1-2 minutes. Remove from the pan, with all the pan juices, discard the thyme sprigs, and rest for 5 minutes before slicing.
SIMPLE SALAD
In a salad bowl, combine the vinegar with a generous drizzle of olive oil. Mix to emulsify, add the salad leaves, cheese, sunflower seeds, toss to combine, and season.
DINNER IS READY
Dish up the paprika carrots, side with the lamb and all the juices. Serve the simple salad on the side and dig in, Chef!
Carrot - 240g
Smoked Paprika - 5ml
Sunflower Seeds - 10g
Free-range De-boned Lamb Leg - 160g
Fresh Thyme - 3g
Honey Mustard - 25ml
Red Wine Vinegar - 15ml
Salad Leaves - 20g
Italian-style Hard Cheese - 20g
PAPRIKA CARROTS
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, smoked paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
THYME LAMB LEG
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and thyme. Add the honey mustard and baste until coated and lightly sticky, 1-2 minutes. Remove from the pan, with all the pan juices, discard the thyme sprigs, and rest for 5 minutes before slicing.
SIMPLE SALAD
In a salad bowl, combine the vinegar with a generous drizzle of olive oil. Mix to emulsify, add the salad leaves, cheese, sunflower seeds, toss to combine, and season.
DINNER IS READY
Dish up the paprika carrots, side with the lamb and all the juices. Serve the simple salad on the side and dig in, Chef!
Carrot - 480g
Smoked Paprika - 10ml
Sunflower Seeds - 20g
Free-range De-boned Lamb Leg - 320g
Fresh Thyme - 5g
Honey Mustard - 50ml
Red Wine Vinegar - 30ml
Salad Leaves - 40g
Italian-style Hard Cheese - 40g
PAPRIKA CARROTS
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, smoked paprika, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
THYME LAMB LEG
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and thyme. Add the honey mustard and baste until coated and lightly sticky, 2-3 minutes. Remove from the pan, with all the pan juices, discard the thyme sprigs, and rest for 5 minutes before slicing.
SIMPLE SALAD
In a salad bowl, combine the vinegar with a generous drizzle of olive oil. Mix to emulsify, add the salad leaves, cheese, sunflower seeds, toss to combine, and season.
DINNER IS READY
Dish up the paprika carrots, side with the lamb and all the juices. Serve the simple salad on the side and dig in, Chef!
Carrot - 720g
Smoked Paprika - 15ml
Sunflower Seeds - 30g
Free-range De-boned Lamb Leg - 480g
Fresh Thyme - 8g
Honey Mustard - 75ml
Red Wine Vinegar - 45ml
Salad Leaves - 60g
Italian-style Hard Cheese - 60g
PAPRIKA CARROTS
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, smoked paprika, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
THYME LAMB LEG
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and thyme. Add the honey mustard and baste until coated and lightly sticky, 2-3 minutes. Remove from the pan, with all the pan juices, discard the thyme sprigs, and rest for 5 minutes before slicing.
SIMPLE SALAD
In a salad bowl, combine the vinegar with a generous drizzle of olive oil. Mix to emulsify, add the salad leaves, cheese, sunflower seeds, toss to combine, and season.
DINNER IS READY
Dish up the paprika carrots, side with the lamb and all the juices. Serve the simple salad on the side and dig in, Chef!
Carrot - 960g
Smoked Paprika - 20ml
Sunflower Seeds - 40g
Free-range De-boned Lamb Leg - 640g
Fresh Thyme - 10g
Honey Mustard - 100ml
Red Wine Vinegar - 60ml
Salad Leaves - 80g
Italian-style Hard Cheese - 80g
Frequently Asked Questions
What is the preparation time for Mustard, Honey & Thyme Lamb?
The preparation time for Mustard, Honey & Thyme Lamb with smoked paprika carrots is between 30 and 50 minutes.
What is the total time required to make Mustard, Honey & Thyme Lamb with smoked paprika carrots?
The total time required to make Mustard, Honey & Thyme Lamb with smoked paprika carrots is between 40 and 60 minutes.
How many servings does Mustard, Honey & Thyme Lamb provide?
4 servings
What are the main ingredients in Mustard, Honey & Thyme Lamb?
Carrot, Free-Range De-boned Lamb Leg, Fresh Thyme, Honey-mustard, Italian-style Hard Cheese, Red Wine Vinegar, Salad Leaves, Smoked Paprika, Sunflower Seeds
What is the nutritional information of Mustard, Honey & Thyme Lamb?
Calories: 747, Carbs: 41 grams, Fat: grams, Protein: 39.7 grams, Sugar: 26.5 grams, Salt: 448 grams
How do I prepare Mustard, Honey & Thyme Lamb?
THYME LAMB LEG: Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and thyme. Add the honey mustard and baste until coated and lightly sticky, 1-2 minutes. Remove from the pan, with all the pan juices, discard the thyme sprigs, and rest for 5 minutes before slicing. DINNER IS READY: Dish up the paprika carrots, side with the lamb and all the juices. Serve the simple salad on the side and dig in, Chef! SIMPLE SALAD: In a salad bowl, combine the vinegar with a generous drizzle of olive oil. Mix to emulsify, add the salad leaves, cheese, sunflower seeds, toss to combine, and season. TOASTED SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. PAPRIKA CARROTS: Preheat the oven to 200°C. Spread the carrot on a roasting tray. Coat in oil, smoked paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Mustard, Honey & Thyme Lamb?
Carrot, Free-Range De-boned Lamb Leg, Fresh Thyme, Honey-mustard, Italian-style Hard Cheese, Red Wine Vinegar, Salad Leaves, Smoked Paprika, Sunflower Seeds
How many calories does Mustard, Honey & Thyme Lamb have?
747 calories
How much fat content does Mustard, Honey & Thyme Lamb have?
grams
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