Lamb traybake with Tenderstem® & salsa verde
Looking for tasty traybake which can be prepped in minutes? We’ve teamed up with food blogger Well Worn Whisk who has created a lamb traybake with Tenderstem® and salsa verde, a dish that includes locally-sourced lamb from the Peak District.
- 10 skinny lamb chops - thinly sliced from the butchers
- 750g new potatoes, like waxy Charlottes
- 300g Tenderstem®
- 2 tablespoons of extra virgin olive oil
- About 5 cloves of garlic
- Salt and pepper
For the salsa verde:
- 2 tablespoons Dijon mustard
- 6 tablespoons extra virgin olive oil
- Handful basil, chopped roughly
- Handful parsley, chopped roughly
- 2 tablespoons of capers
- 150g tin of anchovies, chopped finely
- 1 clove garlic, crushed or grated
- Preheat oven to 200C.
- Halve the potatoes and place in a large roasting tin. Toss in oil and season. Roast for 15 minutes.
- Make your salsa verde by chopping and mixing everything.
- Add the Tenderstem®, toss, and bake for another 15 minutes, until almost done. Remove from oven, turn up heat to 250C. Wait 5 minutes.
- Pop lamb cutlets on top of the roasted veggies, and season them. Roast on a high heat for about 12-15 minutes, until done and nicely browned.
- Let it stand for 5 minutes before serving, as the meat needs to rest a little. Serve alongside the salsa verde.
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.