Lamb chop traybake recipe | Sainsbury`s Magazine

Ingredients

• 2 x 265g packs lamb cutlets (or 8 chops)
• ½ x 28g pack mint, plus extra leaves to serve
• 1 sprig of rosemary
• 2 tbsp olive oil
• zest and juice of ½ lemon
• 20g butter
• 2 medium leeks, finely sliced
• 1 x 200g pack Tenderstem broccoli
• 100g trimmed asparagus
• 100ml chicken or veg stock (use GF stock if required)
• 160g shelled fresh or defrosted frozen peas
• 200g podded fresh or frozen broad beans, defrosted
• 25g blanched hazelnuts
• 1 x 28g pack mint, leaves only
• 2 tsp capers, drained
• zest and juice of 1 small lemon
• 150-200ml olive oil