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Quick & Tasty Spring Lamb 

To mark the start of spring Crump Butchers have got a mouth-watering recipe for you to try

Spring has finally sprung, and with it comes the first of the new spring lamb to your table.

Local butchers K & EJ Crump have got a fantastic spring dish that's quick, easy & sure to be a winner with all the family.

Tarragon and Lemon Lamb with Spring Vegetables

 
Serves: 4
Preparation Time: 5 mins
Cooking Time: 25-30 mins

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

METHOD

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.

For more recipes and information on what they've got to offer, just visit the Crump Butchers website via the link below.
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