Spring Vegetable and Lamb Tray Bake

DIFFICULTY
Average Average
PREP TIME
Under 1 Hr. Under 1 Hr.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
2-4 2-4
Spring Vegetable and Lamb Tray Bake
Although we commonly associate a joint of lamb to Easter feasting, this Spring Lamb traybake is a bright and refreshing alternative to be enjoyed as midweek meal or celebratory dinner. With the vibrant flavours of lemon and mint that pair perfectly with the richness of the lamb, this one-pan dish can be served straight to the table and enjoyed by all.
Main ingredients
  • Meat
Ingredients
Method

Ingredients

FOR THE MARINADE
  • 8 lamb cutlets or chops
  • 15 mint leaves, finely chopped
  • 2 sprigs rosemary, finely chopped
  • 3 sprigs thyme, finely chopped
  • 2 tbsp rapeseed oil
  • 1 lemon, zest & juice
  • Cracked black pepper
FOR THE BAKE
  • 500g new potatoes
  • 1 tbsp rapeseed oil
  • Sea salt
  • 3 sprigs rosemary
  • 1 large leek, sliced into 2cm rounds
  • 200g asparagus, woody ends removed
  • 250g fresh or frozen broad beans
  • 150g chicken stock
  • ½ tbsp garlic puree
FOR THE MINT SAUCE
  • Bunch of mint
  • Pinch of salt
  • 4 tbsp boiling water
  • 4 tbsp white wine vinegar
  • 1 tbsp caster sugar

  • Method

  • 1
    The night before or at least 4 hours before cooking, marinade the cutlets. Place in a bowl along with the mint, rosemary, thyme and oil.
  • 2
    Grate in the zest and squeeze in the juice of a lemon and give a good twist of pepper before massaging the marinade into the cutlets. Cover the bowl and place in the fridge overnight.
  • 3
    When ready to cook, preheat the oven to 200°C/ Fan 180°C/ Gas Mark 6. Slice the new potatoes in half and place in the roasting tin along with the oil, salt, and rosemary. Roast for 25 minutes until the potatoes are golden, tossing occasionally.
  • 4
    Put the cutlets in the roasting tin (fatty rind touching the base of the roaster) and roast for a further 12 - 15 minutes.
  • 5
    Remove the cutlets from the roast and cover with foil and allow to rest. Add the leeks, asparagus and broad beans to the roaster. Pour in the stock and stir through the garlic puree.
  • 6
    Return the roaster to the oven and roast for a further 10 minutes until the vegetables are soft yet still vibrant.
  • 7
    Quickly make the mint sauce by place all the ingredients in a small food processor. Pulse until a course, herby sauce forms.
  • 8
    To serve, return the rested cutlets to the roaster and drizzle over the mint sauce. Serve straight to the table.
  • 9
    Cook’s Notes
  • 10
    When you add the cutlets or chops to the roaster, place them fat side touching the base of the roaster. This will render down the fat in the short amount of time they are in the oven.
  • 11
    If you prefer your lamb cooked well done, cook for a further 5 - 6 minutes then allow to rest while the vegetables finish cooking.