Save to your scrapbook
Summer lamb traybake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 - 6
750g lamb neck fillet (or lamb loin fillet)
500g baby new potatoes, larger ones halved
3 cloves garlic, peeled and sliced
280g jar chargrilled artichokes in olive oil
270g pack cherry vine tomatoes, halved
100ml dry white wine
1⁄2 x 190g jar Sacla’ No.1 Classic Basil Pesto
1. Preheat the oven to 190°C, gas mark 5. Cut the lamb into 3-4cm chunks and place in a large roasting tin with the potatoes and garlic. Drain the artichokes and reserve, keeping 3 tbsp of the oil. Add this oil to the tin. Toss everything together and season.
2. Roast the lamb, potatoes and garlic for 30 minutes, then stir in the artichokes, tomatoes and wine, and cook for a further 30 minutes. Ensure the lamb in piping hot and the juices run clear. Serve drizzled with pesto.
Cook’s tip Lamb neck fillet is an economical and easy-to-use cut of meat that adds great flavour to this dish.
Typical values per serving:
Energy |
2,400kJ 578kcal |
---|---|
Fat | 42g |
Saturated Fat | 13g |
Carbohydrate | 18g |
Sugars | 4.8g |
Protein | 27g |
Salt | 0.9g |
Fibre | 3.6g |
for 6
This recipe was first published in July 2018.
Average user rating