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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Rosemary and Garlic Roasted Lamb with Artichokes and Olives

This speedy lamb traybake makes for a brilliant Sunday lunch alternative. Packed with flavour thanks to the addition of artichokes, olives and garlic, it can also be prepped ahead to take the stress out of your roast.

From the book

Introduction

This stunning traybake delivers on all fronts: the artichokes, olives and lamb work beautifully together, while the cannellini beans soak up all the wonderful flavours from the tin at the end. Perfect for easy entertaining. If you’re prepping in advance, just stick everything in the tin, pop it into the fridge and take it out 15 minutes before you’re ready to cook, bearing in mind that if it’s all super cold, it’ll take a little longer in the oven.

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Ingredients

350g cherry tomatoes on the vine
1 x 290g jar of artichokes, drained, plus 1 tablespoon oil from the jar
165g pitted black olives
8 free-range lamb loin chops (allow 150–200g lamb per person)
2-3 sprigs of fresh rosemary leaves, finely chopped
2 cloves of garlic, crushed
1 tsp sea salt flakes
1 x 400g tin of cannellini beans, drained and rinsed
1 lemon, juice only
A handful of fresh basil or flat-leaf parsley, chopped

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Method

Preheat the oven to 180°C fan/200°C/gas 6. Tip the cherry tomatoes with their vines, the artichokes and olives into a roasting tin. Rub the lamb chops with the artichoke oil, then scatter them with the rosemary, crushed garlic and a pinch of salt before nestling them in the tin along with the artichokes and olives.

Transfer to the oven and bake for 20 minutes for lamb that is blushing pink. If your steaks are quite thick, leave them in for a little longer, just under 25 minutes.

Stir the cannellini beans and lemon juice through the tomatoes and olives. Leave the steaks to rest for 5 minutes before scattering over the basil or parsley and serving hot.

Change it up: Think your guests won’t like lamb? Follow the recipe above but with chicken breasts, leaving them in the oven for 25–30 minutes, until cooked through.

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From the book: The Quick Roasting Tin

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