Lamb, green vegetables and mint traybake

21 March 2023

A simple and pretty way to enjoy a spring roast lamb lunch with very little effort and hardly any washing up! Fresh, tasty and packed with delicious things, this is a great traybake for when you want to be outdoors enjoying an Easter egg hunt or ‘signs of spring’ walk, rather than being busy in the kitchen.

Ingredients

Lamb rump steak or lamb chops (allow one rump steak or two chops per person)

2-3 tbsp of rapeseed oil

200g new potatoes

200g shallots

200g broccoli

150g frozen peas

250g frozen broad beans

100ml of wine or vegetable stock

1 lemon, juiced

Salt and pepper

A handful of fresh mint leaves, finely chopped

3 tbsp balsamic vinegar

1 tbsp of runny honey

1 tbsp of rapeseed oil

Miranda-Gore-Browne

Recipe courtesy of Miranda Gore Browne.

Miranda is a food writer, home-baking expert, director of The Kitchen School and passionate foodie. She was also a finalist on the first series of The Great British Bake Off. Miranda has written two books, Biscuit and Bake Me a Cake as Fast as You Can, both published by Ebury Press.

Method

Put the lamb into a bowl with the lemon juice and season well with salt and pepper. Leave to marinate overnight or just for as long as it takes for you to prepare the other ingredients!

Peel the shallots and put them into a deep roasting tin with 2-3 tablespoons of rapeseed oil. Add the new potatoes and roast in a hot oven (200 degrees) for about 20 minutes or until they are tender. They may need longer if your potatoes are larger.

Tip the roasted shallots and potatoes into a bowl and put to one side.

Put a little more oil into the tin and add the lamb chops with the juices.

Roast the lamb for about 5-10 minutes each side. They may need less if they are very thin, or longer if thicker cut.

Lift the tin out of the oven and onto a heatproof surface. Add the roasted potatoes and shallots to the tin and then pile all the vegetables on top. Pour over the stock or wine and toss everything well before covering with foil or put another baking tray on top to create a lid. Put back into the oven to roast for about 20 minutes. Check and move everything around a little halfway through cooking.

Take the foil off and roast for a few more minutes to give some colour to
the dish.

For the mint sauce, put the vinegar, 1 tablespoon of rapeseed oil and the honey into a jam jar and mix with a fork. Add a handful of chopped mint.

Take the roasting tin out of the oven and drizzle the mint sauce all over the top. Serve immediately.

Ask us a question about this page

Once you have submitted your query someone from the team will contact you. If needed, your query will then be passed to the appropriate Customer Service team.