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Lamb, mint and spring veg traybake recipe

Lamb, mint and spring veg traybake recipe

6 ratings

Using just 5 ingredients, this simple lamb, mint and spring veg traybake is ready in under 30 minutes. Topped with crumbled feta it's a great weeknight meal for those springtime months. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 426 calories / serving
  • Gluten-free

Ingredients

  • 750g baby potatoes, halved or quartered if large
  • 1 tbsp olive oil
  • 4 x 120g lamb leg steaks
  • 1 tbsp mint sauce
  • 250g frozen bean mix
  • 100g feta, crumbled
If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    1785kj
    426kcal     21%

  • Fat

    19g 27%

  • Saturates

    9g 44%

  • Sugars

    5g 5%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 35.5g Protein 29.6g Fibre 5.1g

Method

  1. Heat the oven to gas 6, 200°C, 180°C fan. Toss the potatoes with half of the oil, season well and roast for 20 mins.
  2. Meanwhile, rub the lamb steak with the remaining oil. Heat a large frying pan until smoking hot, then sear the lamb on each side for 1 min. Remove to a plate and coat in the mint sauce.
  3. Add the beans and lamb to the tray after 20 mins and cook for a further 10 mins, before scattering with the crumbled feta to serve.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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