Pre-heat your oven to 200ºC/180ºC fan.
Chop your potatoes into bite-sized pieces.
Peel your sprouts (if necessary, some come ready prepared) and chop the larger ones in half. Mix together the olive oil, za'atar seasoning (1 tbsp of each) and a pinch of salt.
Place your potatoes into your tray and brush them with some of the za'atar mix. Cook in the oven for 15 minutes.
Add the sprouts to the tray, brush then with some more of the za'atar mix and cook for a further 18 minutes.
Finally add the lamb steaks to the tray, brush them with the remaining za'atar mix and cook for a further 12 minutes.
These timings will cook the lamb steaks medium. If you prefer them well done, add them to the tray when the sprouts have been in for 15 minutes and then cook the steaks for 15 minutes.
Ideally you should rest your steaks (but I don't bother if I'm keeping my dinner as simple as possible, they're still yummy). If you'd like to rest the lamb then pop it into the oven 5 minutes earlier, remove it 5 minutes before everything else and cover with foil as the veg finishes cooking.
If you prefer you can switch the 2 lamb steaks for 4 lamb chops.
If you can't get sprouts (I can't always find them in the shops) then you could also use half a small cabbage. Simply slice it about 1cm thick and cook in the same way as the sprouts. Alternatively, you could use cauliflower, broccoli or carrots if you have some to use up.
Each serving contains 1 portion of fruit and vegetables.
The nutritional information provided does not include any salt added during the cooking process.
Serving: 1portion | Calories: 460kcal | Carbohydrates: 40.2g | Protein: 30.3g | Fat: 19.9g | Saturated Fat: 5.8g | Sodium: 40mg | Fiber: 8.3g | Sugar: 3.4g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.