Chetna Makan's traybake has a spice paste which lifts the flavours and adds a gentle kick to the potatoes, onions and lamb
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Preheat the oven to 200ºC, gas mark 6. In a large bowl, mix together the oil, spice paste, garlic and salt. Put the onions and potatoes in a large roasting tin and add 1/2 the spice mixture. Rub together well. Put this in the oven for 20 minutes
Place the lamb chops in the bowl with the remaining spice mixture, and turn over thoroughly so the lamb is coated well. Cover and set aside while the onions and potatoes cook.
When the vegetables have roasted for 20 minutes, place the lamb chops on top of the potatoes and onions, then put the tomatoes (still attached to their vines) on top. Return to the oven for 20 minutes more, or until the vegetables are tender and the lamb is cooked to your liking, ensuring all surfaces are thoroughly cooked and nicely browned. Remove from the oven and leave to rest for 5 minutes before serving.
Serve with some salad on the side and/or rice or couscous.
Typical values per serving when made using specific products in recipe
Energy | 2,804kJ/ 675kcals |
|---|---|
Fat | 48g |
Saturated Fat | 18g |
Carbohydrates | 28g |
Sugars | 7.3g |
Fibre | 5.4g |
Protein | 29g |
Salt | 1.9g |
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