Celebrate the life: Recipe of Spring Vegetable and Lamb Tray Bake

Innovate and surprise your family with this lamb tray roast that will make a sparkle, both at Easter lunch and at a midweek meal. With the vibrant flavors of lemon and mint that blend perfectly with the richness of the lamb, this dish can be served straight to the table and enjoyed by everyone.

For this roast you need a good quality roasting pan and, therefore, we suggest the Triply Steel Roaster from Le Creuset. This three-tier stainless steel square baking dish is versatile, practical, and ideal for all types of cooking in the oven, including delicious desserts. The possibilities are endless!

Preparation time: 5 minutes (plus the time to marinate overnight)
Cooking time: 50 minutes
Serves: 4 people

Ingredients:
For the marinade

• 8 lamb cutlets or chops
• 15 mint leaves, finely chopped
• 2 sprigs rosemary, finely chopped
• 3 sprigs thyme, finely chopped
• 2 tbsp rapeseed oil
• 1 lemon, zest & juice
• Cracked black pepper

For the bake

• 500g new potatoes
• 1 tbsp rapeseed oil
• Sea salt
• 3 sprigs rosemary
• 1 large leek, sliced into 2cm rounds
• 200g asparagus, woody ends removed
• 250g fresh or frozen broad beans
• 150g chicken stock
• ½ tbsp garlic puree

For the mint sauce

• Bunch of mint
• Pinch of salt
• 4 tbsp boiling water
• 4 tbsp white wine vinegar
• 1 tbsp caster sugar

Preparation:

1. The night before or at least 4 hours before cooking, marinade the cutlets. Place in a bowl along with the mint, rosemary, thyme, and oil.
2. Grate in the zest and squeeze in the juice of a lemon and give a good twist of pepper before massaging the marinade into the cutlets. Cover the bowl and place it in the fridge overnight.
3. When ready to cook, preheat the oven to 200°C/ Fan 180°C/ Gas Mark 6.
4. Slice the new potatoes in half and place in the roasting tin along with the oil, salt, and rosemary. Roast for 25 minutes until the potatoes are golden, tossing occasionally.
5. Put the cutlets in the roasting tin (fatty rind touching the base of the roaster) and roast for a further 12 - 15 minutes.
6. Remove the cutlets from the roast and cover with foil and allow to rest. Add the leeks, asparagus, and broad beans to the roaster. Pour in the stock and stir through the garlic puree.
7. Return the roaster to the oven and roast for a further 10 minutes until the vegetables are soft yet still vibrant.
8. Quickly make the mint sauce by placing all the ingredients in a small food processor. Pulse until a course, herby sauce forms.
9. To serve, return the rested cutlets to the roaster and drizzle over the mint sauce.
10. Serve straight to the table.

Notes:

• When you add the cutlets or chops to the roaster, place them fat side touching the base of the roaster. This will render down the fat in the short amount of time they are in the oven.
• If you prefer your lamb cooked well done, cook for a further 5 - 6 minutes then allow to rest while the vegetables finish cooking.

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Add flavor to your Easter!
Let's celebrate new life

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