Tarragon and Lemon Lamb with Spring Vegetables

Tarragon and Lemon Lamb with Spring Vegetables

Serves 4

Ingredients

  • 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

Cooking Method

  1. Preheat the oven to 200oC/Fan 180oC/400oC/Gas Mark 6.
  2. Place the potatoes, carrots and olive oil in a large roasting tin. Season then toss together. Roast for 10 mins.
  3. 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.
  4. To serve, divide the vegetables between four warm serving plates and top each with a lamb steak. Spoon over any pan juices and serve.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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