Deliciously sweet & minty lamb steaks

Lamb steaks are a brilliant go-to as they are quick to cook, full of flavour, and perfect for an easy tray bake.

Add our Raspberry & Mint Dressing and you’ve got something really special. The sweet berry notes and fresh mint cut beautifully through the richness of the lamb, lifting the whole dish and tying the roasted veg together.

You can keep things lighter too, just use two lamb steaks between four and load up on the veg.

Fresh, vibrant, and seriously tasty… this one’s a keeper!

Serves 4

Ingredients

Lamb

3 tbsp Drizzle It! Raspberry & Mint Dressing

2 garlic cloves, crushed

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

Method

First marinate the lamb. Mix the Raspberry & Mint Dressing and garlic in a bowl and season. 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. Drizzle over a little more Raspberry & Mint Dressing if liked.