This rosemary spring lamb is a quick and delicious recipe that's perfect for your Easter roast dinner. And don't feel too guilty about having some chocolate treats, because this version is lower in calories.
Ingredients
Nutritional Info
540
Calories
14.3g
Saturates
22.8g
Fat
5.5g
Sugar
0.3g
Salt
Method: How to make Rosemary Spring lamb
Preheat the oven to 200C, Gas Mark 6.
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.
Meanwhile, heat the remaining oil in a pan and brown the lamb steaks on each side. Remove with a slotted spoon and set aside.
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.
Add the green beans to the pan, cover and cook for another 5 minutes.
Serve the lamb on top of the vegetables with the rosemary-roasted potatoes.
