PREP 20 mins
COOK 45 mins
SERVES 4
Ingredients • 4 Scotch Lamb Leg Steaks • 2 tbsp Olive Oil • 3 tbsp Red Wine Vinegar • 2 tbsp Runny Honey • 2 tbsp Wholegrain Mustard • 3 Rosemary Sprigs, finely chopped • 2 Garlic Cloves, crushed • 2 Red Onions, chopped into wedges • 3 Beetroots, peeled and chopped into 2cm cubes
• 1 small Butternut Squash, peeled and chopped into 2cm cubes • 2 x 250g pouches Pre-Cooked Puy Lentils • 200g Kale, large stalks removed • 100g Feta Cheese,
Ingredients • 4 Scotch Lamb Leg Steaks • 2 tbsp Olive Oil • 3 tbsp Red Wine Vinegar • 2 tbsp Runny Honey • 2 tbsp Wholegrain Mustard Cooking Method 1. Place the lamb leg steaks in a non-metallic dish and add 1 tbsp olive oil, the red wine vinegar, honey, mustard, rosemary, garlic, 1 tsp salt and a good grind of black pepper. Mix well, cover with clingfilm and leave to marinade in the fridge for at least 30 minutes, or up to four hours. Remove from the fridge 30 minutes before cooking to allow the meat to come up to room temperature. 2. Preheat the oven to 180°C fan/200°C. 3. Line a large roasting tray with parchment paper and add the red onions, beetroot and squash. Drizzle with 1 tbsp of olive oil, season, toss together and roast for 30-35 minutes, until softened and slightly caramelised, stirring halfway through. 4. Heat a non-stick frying pan over a high heat, shake off any excess marinade from the lamb steaks and fry on each side for 2-3 minutes, until slightly crispy and caramelised. Set aside. 5. After the vegetables have had 35 minutes, turn the oven up to 200°C fan/220°C. Add the kale and lentils to the roasting tray and stir well. Place the lamb steaks on top and pour over the leftover marinade. Roast near the top shelf of the oven for 6-8 minutes, depending on the thickness of your steaks. 6. Remove and leave to stand for 5 minutes before crumbling over the feta cheese if using and serving. crumbled (optional) • Salt & Black Pepper, to season
Scotch Lamb Traybake Serve up a treat with our delicious and comforting traybake, sure to impress even the fussiest of eaters.
this St. Andrew’s Day.
For more great recipes please visit makeitscotch.com
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