Welsh Spring Lamb and Mint Traybake with New Potatoes
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Ingredients
- 8 lamb loin chops
- 600 g new potatoes
- 10 g fresh mint, chopped
- 2 tbsp olive oil
- 2 garlic cloves
- 1 lemon
- 200 g frozen peas
Nutrition (per serving)
- Calories
- 628 kcal
- Protein
- 38.1 g
- Carbohydrate
- 28.3 g
- of which sugars
- 3.8 g
- Fat
- 39.3 g
- of which saturates
- 15.6 g
- Fibre
- 6.2 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Halve any larger new potatoes and toss with the olive oil and crushed garlic on a large tray.
- 2
Roast for 20 minutes, then push to one side and add the lamb loin chops.
- 3
Return to the oven for 15-18 minutes, turning the chops halfway, until cooked to your liking and the potatoes are tender.
- 4
Meanwhile, cook the frozen peas in boiling water for 3 minutes, then drain.
- 5
Scatter the chopped mint over the lamb and potatoes and squeeze over the lemon juice.
- 6
Serve with the peas alongside.
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