British Asparagus and Lamb Chop Tray Bake
The perfect alternative to a Sunday roast for springtime. Using just five ingredients, this has little preparation time and will seriously deliver on flavour.
Serves
2
Prep time
5 minutes
Cooking time
15–20 minutes
Ingredients
- 250g white potatoes
- 4 lamb chops
- 2 tbsp olive oil
- A few sprigs of rosemary
- 250g British asparagus
- 260g frozen peas
Method
Preheat the oven to 200C.
Place a medium pan of water onto boil while you chop your potatoes into three to four centimetre chunks. Add the potatoes to boiling water and cook for 10 minutes, then drain.
Place a large frying pan on the heat and add a drizzle of olive oil. Once the oil is hot, add the lamb chops and sear on all sides until browned.
Place the potatoes into a medium-sized oven tray and nestle the lamb chops in amongst them. Add the rosemary, asparagus spears and peas and drizzle with the remaining olive oil. Roast in the oven for 10 minutes until the asparagus is cooked and the potatoes are crispy.
Serve immediately.
Recipe courtesy of britishasparagus.com
