Minted Lamb Tray Bake

Minted Lamb Tray Bake recipe

This week I have been focusing on summer food. I don’t know why, the weather’s bloody awful and summer has yet to show it’s face in London, but I’m keeping my spirits up with some lovely food. Courgettes are at their finest, new potatoes are tasty and lamb is always my favourite, whatever the season. Sling in some broad beans, even though mine were frozen, and this Minted Lamb Tray Bake is a one pot summer win for all concerned *apart from George who had a special needs version made without a single green vegetable getting involved*.

I love lamb; it’s so flavoursome, and cooked pink, it’s tender and delicious. I had some brilliant lamb leg steaks, they were huge and meaty and for to my hungry family, I cooked 6 for 4 of us. They are marinated in some garlic and mint for added flavour, but don’t panic, they don’t need hours, just the time it takes to prep and cook the vegetables will do. The courgettes and potatoes are roasted with some broad beans, which can I say, I bloody love. I had pretty much forgotten about broad beans, but now they’re back on my radar, they’re here to stay. The lamb tops the vegetables for the final roasting so it’s tender and cooked beautifully pink. A big bearded thank you to the Hairy Bikers for the inspiration.

This recipe features all the things I love about the summer; lamb, potatoes, courgettes and as little time spent fannying around in the kitchen as possible.

Quite a full line up of ingredients for this tray of deliciousness. My lamb steaks were chunky buggers but oh so tender. My broad beans were frozen, but use fresh if you like, although they may need their tough outer skins removed if you have the time and inclination.

Start by pre heating your oven to 180 degrees fan assisted and finding a large baking tray. Next prepare your lamb marinade. Either in a bag or a bowl mix the olive oil, lemon juice, dried mint and salt and pepper.

Add the lamb steaks and either stir or squidge in the bag and leave to one side to do their thing while you move on to the vegetables.

For the vegetables, cut the courgettes and potatoes into chunky slices and add to the pan with the broad beans. No need to defrost these if they’re frozen. Add the sliced red onion.

Mix the vegetables together then add the olive oil, white wine and give everything another good mix. Season generously with salt and pepper.

Cover the whole tray tightly with foil then put into the pre heated oven for 30 minutes. Once the first roast is up, remove the foil and pop back into the oven for another 15 minutes.

Turn the oven up to 200 degrees fan assisted then remove the lamb from it’s lovely marinade. Lay the steaks on top of the vegetables and put back into the oven for 10 to 15 minutes, dependent on the chunkiness of your lamb and how pink you like it. You could always cut into one of the steaks to check it’s doneness.

The lamb will be fragrant and the vegetables turning golden and crisp at the edges.

And that’s about it, leave to rest for 5 minutes then scatter with some fresh mint and parsley to complete this already complete dish.

Summer Sundays are meant to be lazy and stress free and this Minted Lamb Traybake is the epitome of idle cooking. I would suggest this leaves you more time for sitting in the garden, but if you did that as we speak, you may actually drown.

Lucy x

Minted Lamb Tray Bake recipe

Serves 4

You will just need a large baking tray for this

Lamb

4-6 lamb leg steaks, dependent on appetite size

3 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon dried mint

Salt and pepper

Vegetables

500g small new potatoes

2 courgettes

500g broad beans, I used frozen, straight from the freezer

1 large red onion

2 tablespoons olive oil

75ml white wine

Salt and pepper

Fresh mint and parsley, chopped, to garnish

Pre heat your oven to 180 degrees fan assisted and find a large roasting tin.

Take a bowl or a food bag and measure in the olive oil, lemon juice, dried mint, garlic and a generous pinch of salt and pepper. Add your lamb steaks and squidge the bag or stir the meat around until it’s coated in the marinade. Leave to one side while you prepare the vegetables.

Empty your broad beans into the baking tray; if frozen don’t worry about defrosting. Add the courgettes and potatoes, both cut into thick slices, followed by the sliced red onion. Toss to mix. Pour on the olive oil and white wine, season generously, then stir the whole lot around. Cover the baking tray with foil and put into the pre heated oven for 30 minutes.

Remove the foil then return to the oven for another 15 minutes. Turn the oven up to 200 degrees fan assisted then remove the lamb from the marinade. Lay the lamb steaks on top of the vegetables and return to the oven for a further 10 to 15 minutes, dependent on how thick your lamb steaks are and if you would rather they were pink, or well done.

Leave the dish to rest for 5 minutes then serve, scattered with a handful of freshly chopped mint and parsley. Nothing else is needed, just a knife and fork.