Spring Lamb and Potato Traybake

Spring Lamb and Potato Traybake
Prep in Prep in:
10 mins
Cook in Cook in:
15 mins
Serves 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.

  1. Preheat oven to 220°C, 200°C Fan, Gas Mark 7. Boil potatoes in salted water, drain well and dry.
  2. 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.
  3. 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.
  4. 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

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

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