We love the ease of a traybake here at Good Housekeeping, so if you’re a fan of this recipe,
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- Yields:
-
4
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serving(s)
- Prep Time:
- 15 mins
- Cook Time:
- 25 mins
- Total Time:
- 40 mins
- Cal/Serv:
- 455
Ingredients
- 1 tbsp.
olive oil
- 1
large courgette, trimmed and cut into rough 1.5cm pieces
- 2 tbsp.
wholegrain mustard
- 12
lamb cutlets
- 2
x 400g tins haricot beans, drained and rinsed
- 150 ml
chicken stock
- 25 g
Parmesan, finely grated
- 1 tsp.
dried mint, see intro
- 250 g
cherry tomatoes on the vine, snipped into smaller portions
Directions
-
- Step 1
Preheat oven to 220°C (200°C fan) mark 7. In a large ovenproof serving dish or roasting tin, mix the oil, courgette and plenty of seasoning. Roast for 10min.
- Step 2Meanwhile, brush the mustard all over the lamb cutlets.
- Step 3Carefully remove the dish/tin from the oven and mix in the beans, stock, Parmesan and mint. Top with the lamb cutlets and return to the oven for 10min.
- Step 4Add the cherry tomatoes (on the vine) to the tin and return to the oven for 3-5min, until just bursting. Serve with some crusty bread, if you like.
- Step 1
Per serving:
- Calories: 455
- Protein: 44g
- Total fat: 19g
- Saturates: 7g
- Carbs: 22g
- Total sugars: 4g
- Fibre: 12g
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