As the days get lighter and we begin to welcome spring, there’s nothing better than a comforting, seasonal meal that’s simple to prepare but packed with flavour. This Spring Lamb & Rosemary Traybake is the perfect way to celebrate the new season.
Ingredients:
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1 leg of lamb (bone-in or boneless)
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1kg baby potatoes
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3 carrots, chopped
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2 red onions, cut into wedges
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4 cloves garlic
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Fresh rosemary
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Olive oil
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Salt & black pepper
Method:
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Preheat your oven to 190°C (fan 170°C).
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Place chopped vegetables in a large roasting tray, drizzle with olive oil and season well.
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Sit the lamb on top, rub with oil, salt, pepper and plenty of rosemary.
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Roast for approximately 1 hour 30 minutes (depending on size), basting halfway through.
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Rest for 15 minutes before carving.
Serve with seasonal greens for a beautiful Sunday lunch that feels light enough for spring but hearty enough to satisfy.
There’s something about lamb in March that feels traditional yet fresh — perfect for family gatherings or relaxed weekend dinners.
