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Summer lamb traybake
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Serves: 4 - 6
750g lamb neck 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
145g tub Waitrose Green Pesto With Basil
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:
This recipe was first published in July 2018.