Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Lamb, mint and spring veg traybake recipe

5 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

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.
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.
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.