Sun-Dried Tomato Lamb

• 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

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Put the lamb in the pot.
4. Combine the tomatoes and garlic, then spread over the lamb.
5. Arrange the potato and carrots around the meat and lightly season with salt.
6. In a small bowl, mix the honey, lemon juice, parsley, and cumin.
7. Pour half the mixture over the carrots and potato, then add the cauliflower.
8. Fill the rest of the pot with the green beans and then pour the remaining honey mixture over all.
9. Cover and bake for about 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
10. Serve immediately.
11. Calories: 474
12. Protein: 37g
13. Carbohydrates: 42g
14. Fat: 19g
15. Cholesterol: 116mg
16. Sodium: 123mg
17. Fiber: 10g

olive oil spray, lamb fillets, tomatoes, garlic, russet potato, carrots, salt, honey, lemon juice, parsley, ground cumin, bitesize cauliflower, beans

Taken from www.epicurious.com/recipes/food/views/sun-dried-tomato-lamb-378815 (may not work)