Spring has sprung, and I can’t think of  a better meal to celebrate with than lamb cutlets and spring vegetables.

The creamy sauce is amazing, but you can leave it off for a lighter version that’s still tasty.

Ingredients

• 6 lamb cutlets
• 2 tbsp French mustard
• 2 sprigs of rosemary, leaves finely chopped
• 2 tbsp soy sauce
• 1 clove of garlic
• Juice of half a lemon
• Olive oil
• 2 zucchini
• 3 medium potatoes
• 1 leek
• 1/4 cup of pouring cream

1. Preheat the oven to 225C
2. Mix together mustard, rosemary, soy sauce, garlic, lemon juice and a dash of olive oil in  a small bowl until smooth. Pour the mixture over the lamb cutlets and set aside to marinate.
3. Slice the zucchini, potato and leek into 1 cm thick slices. Spread the potato in a single layer over the base of a roasting dish, then spread the zucchini and leek slices on top. Drizzle with olive oil and then bake for 20 minutes.
4. Remove the roasting dish from the oven and lower the temperature to 180C. Place the lamb cutlets on top of the vegetables, and then return the pan to the oven for 30 more minutes. Retain the additional marinade.
5. Just before the lamb cutlets are ready, mix the marinade with the cream in  a small saucepan. Bring to the boil and allow to cook for five minutes, stirring continually.
6. To serve, divide vegetables and cutlets between two plates. Pour the sauce over one of the plates.