A traditional family roast with an intriguing twist. This is a deliciously different way to serve lamb that's quick and simple to prepare. Perfect served with Gratin Dauphinois.
Ingredients
- 1 kg leg of British lamb
- 4 garlic cloves peeled and sliced
- 2 tbsp olive oil
- 750 g medium sized Charlotte or similar potatoes, washed well but skin on, sliced in half lengthways
- 2 tbsp olive oil
- 5 sprigs Fresh rosemary leaves
- 1 red pepper, de-seeded and chopped into 3cm pieces
- 1 yellow pepper, de-seeded and chopped into 3cm pieces
- 2 medium courgettes, cut into 2 cm pieces
- 1 medium aubergine cut into 3cm pieces
- 6 tbsp olive oil
- 2 small onions, roughly chopped
- 4 garlic cloves, peeled and roughly chopped
- 3 tbsp tomato purée, with 150mls water mixed well together
- salt and freshly ground black pepper
- 6 ripe plum tomatoes, cut into 1/8ths, seeds removed
- 6 tbsp basil, roughly chopped
Instructions
- Preheat the oven to 200C, Gas 6.
- Remove an oven rack from the oven, then oil well with a little oil on a piece of kitchen towel.
- Puncture the leg of the lamb all over with a small sharp knife.
- Break and insert slices of garlic into the puncture holes.
- Drizzle over the olive oil, rub in well, season with salt and pepper, and place the lamb on the oven rack.
- Place the potatoes into a large baking tray that fits the bottom of the oven perfectly.
- Season well with salt and pepper, add the rosemary and mix well.
- Place the potato tray on the bottom rack in the oven.
- Place the lamb into the oven above the potatoes, ensuring all the cooking juices fall into the tray below.
- Shut the oven door and cook for 1 hour, turning the potatoes occasionally, so the juices from the lamb impregnate the potatoes. The potatoes should be cooked at the same time as the lamb. If not then, add a few more minutes. Taste and re-season if needed.
- After 1 hour 20-30 minutes, remove the lamb from the oven, wrap it in foil and leave it to rest for 30 minutes in a warm place; this will give you a perfectly cooked, pink leg of lamb.
- Meanwhile, bring a large pan of salted water to the boil,
- One by one, place all the vegetables, re-boil for 1 minute, then drain well.
- Heat olive oil in a large wok, add the onions and garlic and cook for 3 minutes until they take a little colour, add the rest of the vegetables and the tomato puree/water mix and cook for 20 minutes until well reduced and cooked through, stirring well.
- Once cooked, add the fresh tomatoes and basil and warm through. Season well and add more extra virgin olive oil if needed.
- Serve with slices of lamb, mint hollandaise and potatoes.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Easter Roast Lamb with Easy Mint Hollandaise
Amount per Serving
Calories
382
% Daily Value*
Fat
22
g
34
%
Saturated Fat
4
g
25
%
Cholesterol
50
mg
17
%
Sodium
66
mg
3
%
Potassium
1123
mg
32
%
Carbohydrates
28
g
9
%
Fiber
6
g
25
%
Sugar
7
g
8
%
Protein
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.
