Lamb and Vegetable Traybake

Step 1. 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.

Step 2. 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.

Step 3. 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.

Step 4. 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.

Step 5. 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.