Mustardy Lamb Traybake
Ingredients
- 1 tbsp. olive oil
- 1 large courgette, trimmed and cut into rough 1.5cm pieces
- 2 tbsp. wholegrain mustard
- 12 lamb cutlets
- 2 x 400g tins haricot beans, drained and rinsed
- 150 mL chicken stock
- 25 g Parmesan, finely grated
- 1 tsp. dried mint, see intro
- 250 g cherry tomatoes on the vine, snipped into smaller portions
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