Lamb Tray Roast with Leek, Borlotti Beans, and Whole Grain Mustard
There couldn't be a simpler winter warmer than this lamb tray roast with blistered cherry tomatoes, whole grain mustard and leeks. You'll be rexlaxing with a glass of red in no time!
Ingredients
- 1 of Leek
- 2 of Garlic Clove
- 120 g of Cherry Tomatoes
- 1 Bunch of Broccolini
- 2 of Lamb Forequarter Chops
- 1 400g Pack of Borlotti Beans
- 1 Tbsp of Chicken Stock Concentrate
- 2 Tbsp of Whole Grain Mustard
- 1 of Royal Blue Potatoes
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Prepare Ingredients:
Heat oven to 200°C. Trim leek and cut into 3cm rings. Crush garlic cloves with the back of your knife. Drain beans. Dice potato into chunks. Pat lamb chops dry. Cut broccolini into bite sized pieces.
Start Roasting:
Add leeks, garlic and cherry tomatoes to a large roasting tray. Drizzle a little olive oil, salt and pepper and toss to combine. Roast for 10 minutes.
Add Beans:
Remove the tray from the oven and add the drained beans and stock with 1⁄2 cup of boiling water and return to the oven for 5 minutes. Meanwhile, coat the lamb with the mustard.
Finish the Bake:
Add the lamb chops to the tray and season with salt and pepper. Scatter the broccolini over the top. Return to the oven for 12-15 minutes or until lamb is cooked to your liking.
You Plate It:
Serve the lamb chops with the vegetables and spoon over the pan juices.
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