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.
- 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
- 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.
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