The secret of success in this recipe is to leave the lamb to cook on a very low heat. Serve this springtime dish with plenty of bread to mop up the sauce.
Roast lamb accompanied by peas, mint and lettuce, this recipe captures Spring's sweetness and freshness. This meal provides 451 kcal, 37g protein, 5.5g carbohydrate (of which 2.5g sugars), 31g fat (of which 14.5g saturates), 2.3g fibre and 1.9g salt per portion.
Sweet roast beetroot and shallots mixed with seasonal veg warmed in a sharp sour-sweet dressing. Add mozzarella and a final blue cheese dressing for heaven on a plate.