Lamb traybake with Tenderstem® and salsa verde

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Recipe

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.

  • 5 preparation
  • 35 cooking
  • 4
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recipe PDF
Ingredients
  • 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
  1. Preheat oven to 200C.

  2. Halve the potatoes and place in a large roasting tin. Toss in oil and season. Roast for 15 minutes.

  3. Make your salsa verde by chopping and mixing everything.

  4. Add the Tenderstem®, toss, and bake for another 15 minutes, until almost done. Remove from oven, turn up heat to 250C. Wait 5 minutes.

  5. 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.

  6. Let it stand for 5 minutes before serving, as the meat needs to rest a little. Serve alongside the salsa verde.

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