Rosemary Spring lamb
This rosemary spring lamb is a quick, delicious and nutritious recipe which makes a nice change from the traditional Sunday roast...
- 2 tbsp olive oil
- 4 sprigs of rosemary, roughly chopped
- 700 g24¾ oz small new potatoes
- 4 boneless lamb leg steaks, fat removed
- 1 onion, finely chopped
- 1 leek, finely sliced
- 2 carrots, diced
- 150 g5¼ oz thin green beans, trimmed
Method: How to make Rosemary Spring lamb
1 Preheat the oven to 200C, Gas Mark 6.
2 Pour 1 tbsp of the olive oil into a roasting pan, then add the chopped rosemary and new potatoes. Toss in the oil to coat, then roast in the oven for 30–35 minutes, until cooked through and golden.
3 Meanwhile, heat the remaining oil in a pan and brown the lamb steaks on each side. Remove with a slotted spoon and set aside.
4 Sauté the onion in the same pan for 2 minutes before adding the leek and carrots. Cook for 2–3 minutes, then return the lamb to the pan, cover and cook over a low heat for about 20 minutes, stirring occasionally to prevent it sticking.
5 Add the green beans to the pan, cover and cook for another 5 minutes.
6 Serve the lamb on top of the vegetables with the rosemary-roasted potatoes.