|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
Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.
A bed of spuds, ham and asparagus is topped by a runny poached egg spruced up with hollandaise sauce. Deliciously simple!
“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."
Make use of the new season crop to create this deliciously fresh and light dish.
This campaign was originally produced in the framework of a programme co-financed by the European Union