Spring Lamb is back! Here’s a super easy & seasonal alternative to your Sunday lunch… a Spring Lamb Chop & Asparagus ‘Tray Bake’ #lamb #spinglamb #cranstons #butchers Ingredients: 600g New Potatoes 200g British Asparagus 100g Frozen Peas 4 Cranstons Spring Lamb Chops Fresh Rosemary 2 Cloves of Garlic Olive or Rapeseed Oil 1. Pre-heat your oven to 200°c. 2. Half your new potatoes and boil for 10 mins & drain. Once drained crush your potatoes, this makes them crispy when baking. 3. Add your lamb chops to a large frying pan on a medium to high heat, just brown the chops on all sides cooking with a splash of oil and a sprig of rosemary. 4. Add your chops & new potatoes to an oiled baking tray with two crushed cloves of garlic & some sprigs of rosemary. Season with salt & pepper then roast for 20-25 mins. 5. Take your tray out of the oven, add the asparagus spears & peas then roast for a further 10-15 mins until your asparagus is cooked and potatoes are crisp. 6. Serve immediately… why not add a spoonful of mint sauce on the side.
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Photo taken at: Penrith, Cumbria