Lamb chop and asparagus traybake recipe
The perfect springtime Sunday roast, this recipe uses just five ingredients. Although there's little preparation and cooking time, it seriously delivers on flavour.
Ingredients
- 4 lamb chops
- 250 g asparagus, trimmed
- 260 g frozen peas
- 1 handful rosemary sprigs
- 250 g white potatoes
- 4 lamb chops
- 8.8 oz asparagus, trimmed
- 9.2 oz frozen peas
- 1 handful rosemary sprigs
- 8.8 oz white potatoes
- 4 lamb chops
- 8.8 oz asparagus, trimmed
- 9.2 oz frozen peas
- 1 handful rosemary sprigs
- 8.8 oz white potatoes
Details
- Cuisine: British
- Recipe Type: Lamb
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6.
- Bring a medium pot of water to the boil while you chop your potatoes into 3–4cm (1–1.5in) chunks. Add the potatoes to the boiling water and cook for 10 minutes, then drain.
- Place a large frying pan on the heat and add a drizzle of olive oil. Once the oil is hot, add the lamb chops and sear on all sides until browned.
- Place the potatoes into a medium-sized oven tray and nestle the lamb chops in among them. Add the rosemary, asparagus spears and peas, and roast in the oven for 10 minutes until the lamb and the asparagus are cooked and the potatoes are crispy.
Recipe courtesy of British Asparagus.
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