|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
A bed of spuds, ham and asparagus is topped by a runny poached egg spruced up with hollandaise sauce. Deliciously simple!
For a luxurious version this dish could be made with Dover sole, shrimps, truffles and Parmesan, but in wartime often it was made with substitutes. This modern take on the recipe uses sole, prawns and Cheddar.