Tarragon and Lemon Lamb with Spring Vegetables
350g/12oz baby new potatoes
225g/8oz Chantenay carrots, trimmed
15ml/1tbsp olive oil
Salt and freshly ground black pepper
4 Scotch Lamb gigot leg steaks each weighing 225g/8oz
100g/4oz asparagus tips, trimmed
100g/4oz baby leeks, trimmed
30ml/2tbsp chopped fresh tarragon
30ml/2tbsp clear honey
Juice of half a lemon
- Preheat the oven to 200oC/Fan 180oC/400oC/Gas Mark 6.
- Place the potatoes, carrots and olive oil in a large roasting tin. Season then toss together. Roast for 10 mins.
- Add the asparagus, leeks and half the tarragon to the roasting tin. Lay the lamb steaks on top and season. Scatter the remaining tarragon, the honey and lemon juice over the lamb steaks then roast for 15-20mins or until the steaks are golden and cooked to your liking.
- To serve, divide the vegetables between four warm serving plates and top each with a lamb steak. Spoon over any pan juices and serve.