Lamb chop traybake recipe
Fresh veg and herby flavours come together in this spring lamb chop traybake recipe with hazelnut mint salsa. A delicious, easy alternative to the classic Easter roast
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
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
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