The Quick Roasting Tin rosemary and garlic roasted lamb with artichokes and olives

This stunning traybake delivers on all fronts: the artichokes, olives and rosemary and garlic roasted 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.

rosemary and garlic roasted lamb
David Loftus


Prep: 10 minutes

Cook: 20-25 minutes

350g cherry tomatoes on the vine
1 x 290g jar of artichokes, drained, plus 1 tbsp oil from the jar
165g pitted black olives
8 free-range lamb loin chops (allow 150g-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

Step 1 Preheat the oven to 200C/180C fan/gas 6. Tip the cherry tomatoes with their vines, the artichokes and olives into a roasting tin. 

Step 2 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. 

Step 3 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.

Step 4 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.

the quick roasting tin recipesThese recipes are taken from best-selling cookery writer and food stylist Rukmini Iyer’s new book The Quick Roasting Tin (Square Peg, £16.99). To order a copy for £10.99 with free p&p until 12 January, call 01603 648155 or go to Rukmini’s fee for this feature has been donated to Crisis, Shelter and Rape Crisis South London.