How to make British asparagus and lamb chop tray bake

The perfect alternative to a Sunday roast for spring time. With just five ingredients, this has little preparation time and will seriously deliver on flavour

British asparagus and lamb chop tray bake

Serves 2

Prep: 5 minutes
Cook: 15-20 minutes

250g white potatoes
4 lamb chops
A few sprigs of rosemary
250g British asparagus 
260g frozen peas

Pre heat the oven to 200C.

Place a medium pan of water on to boil while you chop your potatoes into 3-4cm chunks. Add the potatoes to boiling water and cook for 10 minutes, then drain.

Place a large frying pan on the heat and add a drizzle of olive oil. Once the oil is hot, add the lamb chops and sear on all sides until browned.

Place the potatoes into a medium-sized oven tray and nestle the lamb chops in amongst them. Add the rosemary, asparagus spears and peas and roast in the oven for 10 minutes until the asparagus is cooked and the potatoes are crispy.

Serve immediately.

Recipe from britishasparagus.com