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® broccoli, 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.
Well Worn Whisk
Rachel started her food blog Well Worn Whisk in April 2012, hoping to inspire busy people, mums (and dads) in particular, to cook from scratch more.See profile
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Nutrition analysis of recipes featured on the Tenderstem® broccoli 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.