INGREDIENTS
Lamb
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, crushed
• 1 tsp dried mint
• 4 lamb leg steaks
• salt and black pepper
Vegetables
• 500g baby new potatoes, sliced
• 500g broad beans (podded weight), skinned if you have time
• 8 shallots, halved
• 2 courgettes, cut into chunks
• 2 tbsp olive oil
• 75ml white wine
To serve
• chopped dill
METHOD
• First marinate the lamb. Mix the oil, lemon juice, garlic and mint in a bowl and add plenty of seasoning. Add the lamb steaks and rub the mixture into them.
• Set aside while you prepare the vegetables.Preheat the oven to 200°C/Fan 180°C/Gas 6.
• Put the potatoes, broad beans, shallots and courgettes into a large roasting dish, then drizzle over the olive oil and white wine. Stir everything together, then cover the tin with foil. Roast in the oven for 30 minutes, then remove the foil and cook for another 15 minutes.
• Turn the oven up to 220°C/Fan 200°C/Gas 7. Arrange the lamb steaks over the vegetables and put the tin back in the oven for 10 minutes. Remove and leave to stand for 5 minutes, then sprinkle with dill and
