This easy lamb tray roast with leeks, peppers and beans are all pepped up with wholegrain mustard
2 leeks, cut into 2cm slices
2 red peppers, deseeded and cut into chunks
4 garlic cloves, peeled and lightly bashed with a rolling pin
Drizzle olive oil or rapeseed oil
400g tin borlotti beans, drained
250ml hot lamb or chicken stock
400g cherry tomatoes on the vine
4-8 lamb cutlets
2-4 tbsp wholegrain mustard
Crusty bread or potatoes to serve (optional)
Heat the oven to 200ºC fan/gas 7. Put the leeks, peppers and garlic on a baking tray or in a roasting tin, drizzle with a little oil and season with salt and pepper, then toss to coat and roast in the oven for 10 minutes.
Add the borlotti beans, stock and cherry tomatoes to the tray/tin, stirring to combine, then roast for 6-8 minutes more. Meanwhile, coat the lamb cutlets on both sides with the mustard (½ tbsp per cutlet), add them to the tray/tin and roast for 12-15 minutes or until cooked to your liking.
Serve the lamb with the roast vegetables and roasting pan juices, as it is or with crusty bread or your favourite potatoes.