Lamb, mint and spring veg traybake recipe
Using just 5 ingredients, this simple lamb, mint and spring veg traybake is ready in under 30 minutes. Topped with crumbled feta it's a great weeknight meal for those springtime months.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 426 calories / serving
- Gluten-free
Ingredients
- 750g baby potatoes, halved or quartered if large
- 1 tbsp olive oil
- 4 x 120g lamb leg steaks
- 1 tbsp mint sauce
- 250g frozen bean mix
- 100g feta, crumbled
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Shop ingredientsEach serving contains
- Energy
- 1785kJ 426.0kcal
- Fat
- 19g
- Saturates
- 9g
- Salt
- 0.7g
- Sugars
- 5g
of the Reference intake
Carbohydrate 35.5gProtein 29.6gFibre 5.1g
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Method
- Heat the oven to gas 6, 200°C, 180°C fan. Toss the potatoes with half of the oil, season well and roast for 20 mins.
- Meanwhile, rub the lamb steak with the remaining oil. Heat a large frying pan until smoking hot, then sear the lamb on each side for 1 min. Remove to a plate and coat in the mint sauce.
- Add the beans and lamb to the tray after 20 mins and cook for a further 10 mins, before scattering with the crumbled feta to serve.
- See more Lamb recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
