Easy swaps: Swap lamb cutlets for small chicken thighs, adding them to the tray in step 1.
Easter lamb recipes
Lamb tray roast with mustard, leek and tomatoes
This easy lamb tray roast sees cutlets, leeks, peppers and beans all cooked in the same roasting tray and pepped up with wholegrain mustard. Or, how about this autumnal traybake with lamb, pumpkin and feta?
Serves4
Hands-on10 min
Oven33 min
DifficultyEasy
Method
Heat the oven to 200ºC fan/gas 7. Put the leeks, peppers and garlic on a baking tray or in a roasting tin, drizzle with a little oil and season with salt and pepper, then toss to coat and roast in the oven for 10 minutes.
Add the borlotti beans, stock and cherry tomatoes to the tray/tin, stirring to combine, then roast for 6-8 minutes more. Meanwhile, coat the lamb cutlets on both sides with the mustard (½ tbsp per cutlet), add them to the tray/tin and roast for 12-15 minutes or until cooked to your liking.
Serve the lamb with the roast vegetables and roasting pan juices, as it is or with crusty bread or your favourite potatoes.
Nutrition
| Calories | 417kcals |
|---|---|
| Fat | 17.2g (6g saturated) |
| Protein | 42.2g |
| Carbohydrates | 14.2g (8.6g sugars) |
| Fibre | 18g |
Quick wins, tips & make ahead
Halve to serve two: Easy to do, but use a smaller tray so nothing dries out during cooking.
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