Ingredients
- 6 tbsp olive oil
- 2 small onions, roughly chopped
- 3 garlic cloves, peeled and crushed
- 1 red pepper, de-seeded and chopped into 3cm pieces
- 1 yellow pepper, de-seeded and chopped into 3cm pieces
- 1 aubergine, cut into 3cm pieces
- 1 large spring green, cut into 2 cm pieces
- 1 can chopped tomatoes in juice
- 1 vegetable stock cube
- 100 g black olives pitted and halved
- salt and freshly ground black pepper
- 1 kg shoulder of British lamb, boned and rolled
- 6 plum tomatoes cut into quarters seeds removed
- 4 tbsp basil, chopped
- 2 garlic cloves
- 6 tbsp olive oil
- 2 tbsp pine nuts
Instructions
- Preheat the oven to 200C, Gas 6.
- Heat olive oil in a frying pan, add the onions and garlic and cook for 3 minutes until they take a little colour.
- Add the peppers, aubergine, spring greens, canned tomatoes, stock cube, olive and salt and pepper and bring to a boil.
- Place the lamb into the sauce, cover with a tight fitting lid and place in the oven.
- Cook for 2 hours 15 minutes, then check; you may need a little longer. The meat should be really tender.
- Once cooked, remove gently and leave to rest covered with foil. Remove some of the fat if there is any.
- Finally, add the fresh tomatoes and basil and warm through.
- Blitz the basil, garlic, olive oil and pine nuts in a blender till smooth and green, and stir into the cooked vegetable stew.
- Serve the sauce with the sliced lamb.
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Nutrition Facts
Easy Easter Pot Roast Lamb with Spring vegetables
Amount per Serving
Calories
422
% Daily Value*
Fat
29
g
45
%
Saturated Fat
5
g
31
%
Cholesterol
50
mg
17
%
Sodium
459
mg
20
%
Potassium
1072
mg
31
%
Carbohydrates
23
g
8
%
Fiber
9
g
38
%
Sugar
10
g
11
%
Protein
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
