Per Serving | %RI |
---|---|
KCAL 427 | 21% |
Fat 19.1g | 27% |
Sat Fat 5.7g | 28% |
Sugar 4.8g | 5% |
Salt 0.3g | 5% |
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.
Tip:
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