Another marvellous traybake. We all lead such busy lives, sometimes we just need something that we can throw in the oven knowing it will come out mouth-wateringly delicious.

Seves 4

4 lamb leg steaks

Low calorie oil spray

1 lemon, juice and zest

2 garlic cloves, crushed

1 tbsp fresh mint

salt and black pepper

500g baby new potatoes, sliced

500g frozen peas

8 banana shallots, halved or 2 red onions quartered

2 courgettes, cut into chunks

Low calorie oil spray

75ml Vermouth or dry white wine

Fresh mint to serve.

First marinate the lamb. On a plate lay out the steaks, spray with oil, sprinkle over half the lemon juice, the lemon zest, the garlic and the mint and season well. Massage into the meat then turn the steaks over and repeat with the remaining marinade ingredients and massage again.

Set aside while you prepare the vegetables.Preheat the oven to 200°C/Fan 180°C/Gas 6. 

Put the potatoes, peas, shallots (or onions) and courgettes into a large roasting dish, then spray with oil and add the Vermouth or white wine. Stir everything together, then cover the tin with foil.

Roast in the oven for 30 minutes, then remove the foil and cook for another 15 minutes.

Turn the oven up to 220°C. Arrange the lamb steaks over the vegetables and put the tin back in the oven for 10 minutes. Remove and leave to stand for 5 minutes, then sprinkle with mint and serve with green vegetables.