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    Citrus Lamb with Broad Beans and Tomatoes

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    Citrus Lamb with Broad Beans and Tomatoes

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes to 30 minutes
    • Total time: 35 minutes to 45 minutes 45 minutes


    • Zest and juice of 1 orange
    • Zest and juice of 1 lemon
    • 20g pack fresh mint leaves, finely chopped
    • ½ x 20g pack fresh flat-leaf parsley, finely chopped
    • Zest and juice of 1 lime
    • 4 packs 2 Waitrose Boneless Lamb Loin Fillets (8 in total)
    • 3 tbsp olive oil
    • 3 x 250g packs Waitrose Santa Baby Plum Tomatoes
    • ½ x 15g pack fresh thyme
    • 750g fresh or frozen baby broad beans, peeled
    • 100g unsalted butter, cubed
    • 2 tbsp maple syrup


    1. Preheat the oven to 190°C, gas mark 5. Mix together the mint, parsley and citrus zest and season with salt and pepper. Press 1 side of each lamb fillet into the mixture and place the fillets herb-side up on a wire rack in a large roasting tin. Drizzle with 2 tablespoons of the oil.
    2. Place the tomatoes in a small roasting tin and coat with the remaining oil and the thyme. Season. Place the lamb on the top shelf of the oven and the tomatoes below and roast for 20-25 minutes for medium lamb (30 minutes well done). Rest the meat for 5 minutes before slicing.
    3. Meanwhile, cook the broad beans in boiling water for 4-5 minutes until tender. Drain and stir into the cooked tomatoes.
    4. Just before serving, place the citrus juice, butter and syrup in a small pan and bring to the boil, stirring. Remove from the heat.
    5. Slice the lamb and serve with the broad beans and tomatoes, drizzled with citrus butter sauce, and some new baby potatoes, garnished with chopped parsley.

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