Spring Lamb and Potato Traybake
- Prep in:
- 10 mins
- Cook in:
- 15 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| KCAL 427 | 21% |
| Fat 19.1g | 27% |
| Sat Fat 5.7g | 28% |
| Sugar 4.8g | 5% |
| Salt 0.3g | 5% |
Method
This Spring Lamb and Potato Traybake is a very simple, delicious option for any day. It doesn't take long to make and will instantly satisfy the family.
- Preheat oven to 220°C, 200°C Fan, Gas Mark 7. Boil potatoes in salted water, drain well and dry.
- Add the potatoes and asparagus to a lined baking tray. Mix the lemon zest, garlic, rosemary and olive oil together and spread evenly over a non-stick baking tray. Season well and toss together. Set aside.
- Heat a heavy non-stick frying pan until hot. Brush the steaks with a little oil and season on both sides and cook for 30 seconds on each side. Remove and position on top of the vegetables.
- Roast in the oven for 15 minutes and serve hot.
Tip:
If you like your lamb still pink you can pan fry the steaks in the pan for 3 minutes each side and roast the veg separately.
Ingredients
250g salad potatoes, such as Charlotte, cut into 2cm pieces
250g asparagus spears, woody ends removed or green beans
Zest of 1 lemon
1 garlic clove peeled and thinly sliced
1 sprig fresh rosemary leaves
1 tablespoon olive oil
2 lamb leg steaks
