Garlicky Lamb Roast

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 180 C or 250 degrees F.
  • Cut the potatoes into 1cm slices and place in a large roasting tray along with half the olive oil, salt and pepper.
  • Mix until well coated and roast for 20 minutes.
  • Add the garlic and thyme, tossing again to coat and bake for another 8-10 minutes or until the potatoes are both crisp and tender.
  • Take the potatoes out and keep warm in a separate dish.
  • Meanwhile, heat another roasting tin on the stove.
  • Season the lamb and then add the remaining olive oil to the pan.
  • When the oil is hot, sear the lamb on each side for a minute or so until it starts to brown.
  • Transfer to the oven for 10-12 minutes until just tender but still with a touch of pink in the middle.
  • Take out of the oven and leave to rest in a warm place.
  • Add the zucchini and tomatoes to the roasting tin that had the potatoes in it and bake for 10 minutes, turning the veggies occasionally.
  • Place the potatoes on warmed plates.
  • Spoon over the cooked veggeies.
  • Carve the lamb, place on top and drizzle over the meat and veggie juices as a gravy.
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