LAMB TRAY ROAST WITH MUSTARD, LEEK AND TOMATOES
This easy lamb tray roast sees cutlets, leeks, peppers and beans all cooked in the same roasting tray and pepped up with wholegrain mustard. Or, how about this autumnal traybake with lamb, pumpkin and feta?
Provided by delicious. magazine
Categories Traybake recipes
Time 43m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oven to 200ºC fan/gas 7. Put the leeks, peppers and garlic on a baking tray or in a roasting tin, drizzle with a little oil and season with salt and pepper, then toss to coat and roast in the oven for 10 minutes.
- Add the borlotti beans, stock and cherry tomatoes to the tray/tin, stirring to combine, then roast for 6-8 minutes more. Meanwhile, coat the lamb cutlets on both sides with the mustard (½ tbsp per cutlet), add them to the tray/tin and roast for 12-15 minutes or until cooked to your liking.
- Serve the lamb with the roast vegetables and roasting pan juices, as it is or with crusty bread or your favourite potatoes.
Nutrition Facts : Calories 417kcals, Fat 17.2g (6g saturated), Protein 42.2g, Carbohydrate 14.2g (8.6g sugars), Fiber 18g
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