Summer lamb traybake

Name: Summer lamb traybake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Ingredients: 750 g lamb neck fillet (or lamb loin fillet); 500 g Baby new potatoes, larger ones halved; 3 clove/s Garlic, peeled and sliced; 280 g Jar chargrilled artichokes in olive oil; 270 g Pack cherry vine tomatoes, halved; 100 ml dry white wine; 190 g Jar Sacla No.1 Classic Basil Pesto

Lamb neck fillet is an economical and easy-to-use cut of meat that adds great flavour to this dish.

4 out of 5 stars(1) Rate this recipe

Serves6
CourseMain meal
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

750g lamb neck fillet (or lamb loin fillet)
500g Baby new potatoes, larger ones halved
3 clove/s Garlic, peeled and sliced
280g Jar chargrilled artichokes in olive oil
270g Pack cherry vine tomatoes, halved
100ml dry white wine
½ x 190g Jar Sacla No.1 Classic Basil Pesto

Preheat the oven to 190°C, gas mark 5. Cut the lamb into 3-4cm chunks and place in a large roasting tin with the potatoes and garlic. Drain the artichokes and reserve, keeping 3 tbsp of the oil. Add this oil to the tin. Toss everything together and season.
Roast the lamb, potatoes and garlic for 30 minutes, then stir in the artichokes, tomatoes and wine, and cook for a further 30 minutes. Ensure the lamb in piping hot and the juices run clear. Serve drizzled with pesto.

Typical values per serving when made using specific products in recipe