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Lamb chop traybake


Serves: 4
timePrep time: 20 mins
timeTotal time:
Lamb chop traybake
Recipe photograph by Martin Poole

Lamb chop traybake

Fresh green veg and a zesty salsa make this lamb chop traybake dish shine

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
673Kcal
Fat
53gr
Saturates
12gr
Carbs
9gr
Sugars
5gr
Fibre
11gr
Protein
34gr
Salt
0.4gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 2 x 265g packs lamb cutlets (or 8 chops)
  • ½ x 28g pack mint, plus extra leaves to serve
  • 1 sprig of rosemary
  • 2 tbsp olive oil
  • zest and juice of ½ lemon
  • 20g butter
  • 2 medium leeks, finely sliced
  • 1 x 200g pack Tenderstem broccoli
  • 100g trimmed asparagus
  • 100ml chicken or veg stock (use GF stock if required)
  • 160g shelled fresh or defrosted frozen peas
  • 200g podded fresh or frozen broad beans, defrosted
For the hazelnut mint salsa
  • 25g blanched hazelnuts
  • 1 x 28g pack mint, leaves only
  • 2 tsp capers, drained
  • zest and juice of 1 small lemon
  • 150-200ml olive oil

Step by step

Get ahead
Any leftover salsa keeps in the fridge for a couple of days; it’s great on boiled potatoes.
  1. Put the lamb cutlets into a dish or large sealable bag. Add the mint, the rosemary sprig, 1 tablespoon of olive oil, the lemon zest and juice and plenty of black pepper. Rub into the meat and leave for at least 30 minutes or chill overnight.
  2. Preheat the oven to 220°C, fan 200°C, gas 7. Make the salsa: toast the hazelnuts in a dry frying pan until lightly golden, then tip out and leave to cool. Transfer to a food processor with the mint leaves and capers, and pulse a few times until coarsely chopped. Add the lemon zest and juice, then drizzle in the olive oil with the motor still running until you make a smooth green sauce. Season.
  3. Tip the lamb cutlets into a roasting tray with their marinade, drizzle with the remaining olive oil, and season with salt. Cook in the oven, on the top shelf, for 10-15 minutes until the fat is golden and cooked to your liking. Remove the lamb (leaving the herbs in the tin) and rest in a warm dish, covered with foil.
  4. Put the butter into the hot roasting tin, and leave to melt. Stir in the leeks and return to the oven to cook for 5 minutes until soft. Mix in the broccoli and cook for 2 minutes, then add the asparagus and stock, and cook for 5 minutes. Next add the peas and beans, and cook for a final 5 minutes or until the veg is tender. Remove from the oven and place the rested lamb cutlets back on the tray, or transfer to a platter or plates to serve, spooning over some of the minty salsa. Serve scattered with more lemon zest and mint leaves, and buttered new potatoes alongside.

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