honey mustard lamb with snow pea rice

serves 2

ingredients

2 cups of cooked rice
125 grams of snow peas sliced up
1 tablespoon of lemon juice
zested rind of 1 x lemon
1 tablespoon of honey
2 teaspoons of olive oil
sea salt and cracked pepper
250 grams of lamb backstrap
1 tablespoon of dijon mustard
1/4 cup shredded mint leaves

preparation

Combine rice, snow peas, lemon juice, lemon zest, and half of the honey,. Heat a pan, sprinkle some salt and cracked pepper onto the lamb and cook to your liking, let rest for a few moments before slicing into thin slices. Combine the mustard other half of the honey and mint and put the slice up meat into this mixture and combine, serve on the snow pea rice.

This is a donna hay recipe, I often use quinoa instead of the rice and it is just as delicious.