Lamb and Vegetable Traybake

Preheat the oven

Heat your oven to 200°C (180°C fan / gas 6). This high heat is key to getting the vegetables golden and the lamb nicely coloured.

Prep the carrots and vegetables

Cut the peeled carrots into roughly 5 cm batons so they cook at the same rate as the potato cubes. On a large, lipped baking tray, toss the carrots, potatoes, red onion wedges, and whole garlic cloves with 2 tbsp of the olive oil, the dried mixed herbs, a generous pinch of salt, and a good grind of black pepper. Spread everything out in a single, even layer — crowding the tray will steam rather than roast the vegetables.

Season and add the lamb

Pat the lamb leg steaks dry with kitchen paper, then rub all over with the remaining 1 tbsp olive oil and season well with salt and pepper. Nestle the steaks among the vegetables, leaving a little space around each one so the heat can circulate.

Roast

Roast for 30–35 minutes, until the vegetables are tender and caramelised at the edges. For lamb that's still a little pink in the centre, aim for 30 minutes; for well done, go the full 35. If the vegetables need more colour, push the lamb to one side and return the tray to the oven for a further 5 minutes.

Rest and serve

Transfer the lamb steaks to a warm plate, loosely cover with foil, and rest for 5 minutes — this keeps them juicy. Serve the lamb over the roasted vegetables and spoon over any herby tray juices.