|Sat Fat 5.7g||28%|
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.
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.
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
Spiralising a potato makes it quicker to cook, and adds a fun twist to your dish. This light salad looks and tastes great!
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
Find out how to best cook your spuds to compliment this traditional lamb cutlets dish, you'll also find a stunning array of flavours and seasonings to take this simple dish to new heights.
This campaign was originally produced in the framework of a programme co-financed by the European Union