Rack of lamb, potato and pepper tray roast

Name: Rack of lamb, potato and pepper tray roast
Ingredients: 750g small new potatoes, roughly sliced; 3 mixed romano peppers (or regular peppers), roughly cut into chunks; 2 red onions, thickly sliced; 3 tbsp olive oil; 1 rack of lamb, trimmed (choose one with 8 ribs); 2 tbsp dijon mustard; Handful each chopped fresh flatleaf parsley and coriander; Finely grated zest 1 lemon, plus the lemon, quartered to serve; 1 chunky slice crusty bread, whizzed/grated to make breadcrumbs; 200g tenderstem broccoli, any large spears halved; 6-8 tbsp natural yogurt; 50g smoked salted almonds, roughly chopped (you can use plain almonds if you can’t get smoked almonds)

www.deliciousmagazine.co.uk

Ready for the easiest roast ever? Cook this mustard-rubbed rack of lamb nestled on a bed of veg for an easy peasy traybake Sunday lunch.

View full recipe on www.deliciousmagazine.co.uk

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Ingredients

750g small new potatoes, roughly sliced
3 mixed romano peppers (or regular peppers), roughly cut into chunks
2 red onions, thickly sliced
3 tbsp olive oil
1 rack of lamb, trimmed (choose one with 8 ribs)
2 tbsp dijon mustard
Handful each chopped fresh flatleaf parsley and coriander
Finely grated zest 1 lemon, plus the lemon, quartered to serve
1 chunky slice crusty bread, whizzed/grated to make breadcrumbs
200g tenderstem broccoli, any large spears halved
6-8 tbsp natural yogurt
50g smoked salted almonds, roughly chopped (you can use plain almonds if you can’t get smoked almonds)