Succulent Lamb Steak and Veg Sheet Pan Meal Recipe

Ingredients

• 1 tbsp ras el hanout
• 4 lamb leg steaks (approx 400g/14oz)
• 1 tbsp olive oil
• 400 g canned chickpeas (garbanzo beans) (rinsed and drained)
• 200 g vine ripened tomatoes
• 1 mild red chilli (sliced (leave out if less heat desired))
• 350 g mini potatoes
• 1 red bell pepper (deseeded and sliced)
• 1 yellow pepper (deseeeded and sliced)
• 1 red onion (peeled and cut into wedges)
• 1 lemon (cut into wedges)
• 6 sprigs rosemary
• pinch salt and black pepper
• 1 lime (juice only)
• 1 lemon (juice only)
• 10 g fresh mint (finely chopped)
• 10 g fresh parsley (finely chopped)
• 10 g fresh coriander (cilantro) (finely chopped)
• 1 tbsp olive oil
• pinch salt and black pepper

Instructions

1. 1

   Preheat the oven to 220C (200C fan, 425F). Rub the ras el hanout all over the steaks.

2. 2

   Pour the oil into a large sheet pan suitable for use over direct heat. Place on the hob over a high heat until the oil is hot.

3. 3

   Place the steaks in the pan. Sear for just 30-60 seconds on each side until brown. Lift out and set aside.

4. 4

   Turn off the heat, add all of the vegetables and mix well.

5. 5

   Weave the fresh rosemary amongst the vegetables.

6. 6

   Place the lamb steaks on top of the vegetables.

7. 7

   Season the whole pan with salt and pepper.

8. 8

   Transfer to the oven carefully (the pan will still be hot!) and bake for 18-20 minutes until the veg and meat is fully cooked.

9. 9

   Stir the dressing ingredients together and drizzle over the meat to serve.