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Harissa lamb, cauliflower and butter bean traybake
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Save on the washing up with this hearty lamb dish, cooked in one tin
½ tbsp olive oil
1½ tbsp harissa paste
2 garlic cloves, crushed
1 lemon, zest and juice
350g essential cauliflower (about ½), broken into florets
1 large red onion, sliced
about 250g lamb loin fillet
¼ x 28g pack coriander, stalks and leaves separated, chopped
50g natural yogurt
400g can butter beans
1. Preheat the oven to 190˚C, gas mark 5. In a large bowl, combine the oil, harissa and garlic, plus ½ the lemon zest and juice; season. Toss the cauliflower and onion in the mixture, then use a slotted spoon to transfer the veg to a roasting tin (reserve the leftover marinade). Roast for 10 minutes.
2. Coat the lamb in the marinade, season, then add to the roasting tin; return it to the oven for a further 20 minutes. Meanwhile, in a small bowl, stir the remaining lemon zest and the chopped coriander stalks into the yogurt.
3. Lift the lamb out and rest on a board. Drain and rinse the butter beans, then stir into the roasting tin, squeezing over the remaining lemon juice. Roast for 5 minutes. Slice the lamb and serve with the beans, vegetables and a dollop of the yogurt, scattered with the coriander leaves.
This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2020.