Spanish Lamb, Chorizo and Potato Traybake Spanish Lamb, Chorizo and Potato Traybake

Spanish Lamb, Chorizo and Potato Traybake

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Hola, amigos. Cooking delicious, nutritious midweek meals just got a whole lot easier thanks to our punch-packing Spanish Lamb, Chorizo and Potato Traybake. Simply chuck your ingredients on a tray, follow our simple step by step guide and tuck into all the sweet, smoky, spicy flavours of Spain. For added effect (optional), close your eyes, delve in and pretend you’re dining al fresco in sunny Barcelona.

Preparation: 5 mins 
Cooking: 60 mins

Serves 4

1 x 450g lamb shoulder mini roast

1 tablespoon olive oil

1kg small potatoes, cut in half or thirds

Sall and freshly milled black pepper

1 teaspoon smoked paprika

2 garlic cloves, crushed

75g full fat chorizo sausage, sliced

200g cherry tomatoes, halved

To serve

120g mixed baby salad leaves

  • Preheat the oven to 180oC, 160oC Fan, Gas Mark 4.
  • Place the potatoes onto a roasting tray, drizzle with oil and season. Roast in a hot oven for 10 minutes.
  • In a small bowl mix together the smoked paprika, garlic and seasoning and brush all over the lamb.
  • Remove the tray from the oven with the potatoes and position the lamb on top. Return to the oven and cook for 50 minutes.
  • Remove the tray from the oven, transfer the lamb onto a plate, cover with foil and leave to rest.
  • Add the chorizo and tomato halves to the potatoes and return to the oven to cook for a further 8-10 minutes.
  • To serve, spoon the potato mix evenly onto four plates. Mix together the potatoes, tomatoes, chorizo and season. Slice the lamb and arrange on top.  Sprinkle with baby salad leaves and drizzle with any remaining meat juices from the roasting dish before serving.

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