Mediterranean Lamb Loin with Garlicky Crushed Potatoes

Name: Mediterranean Lamb Loin with Garlicky Crushed Potatoes with Feta Roasted Aubergine, Roasted Tomatoes and Salsa Verde
Total time: 35 min
Yield: 2
Cuisine: Greek
Ingredients: 350 Salad Potatoes; 1 Aubergine; 1 Mint; 100 Feta Cheese; ½ Lemon; 2 Garlic Clove**; 2 Lamb Loin**; 125 Baby Plum Tomatoes; 15 Capers**

with Feta Roasted Aubergine, Roasted Tomatoes and Salsa Verde

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The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

350

Salad Potatoes

Aubergine

(May contain traces of: Sellerie)

Mint

100

Feta Cheese

Lemon

Garlic Clove**

Lamb Loin**

125

Baby Plum Tomatoes

Capers**

Nutritional information

Energy (kcal)553 kcal

Energy (kJ)2314 kJ

Fat25 g

of which saturates14 g

Carbohydrate40 g

of which sugars11 g

Protein45 g

Salt1.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Preheat your oven to 200°C. Bring a large pan of water to the boil with 0.5 tsp salt for the potatoes. Chop the potatoes into 2cm chunks (no need to peel). Trim the aubergine then cut into 1cm thick rounds. Pick the mint leaves, discard their stalks and roughly chop. Crumble the feta into chunks. Halve the lemon.

Once the pan of water is boiling, add the potatoes and cook until just tender, 12-15 mins, then drain well in a colander and set aside. Meanwhile, pop the aubergine slices onto a large baking tray in a single layer. Drizzle with oil and season with salt and pepper. Peel the garlic cloves, pop them into a square of foil, drizzle with oil and scrunch to enclose it. Pop it onto the baking tray along with the aubergine. Roast the aubergine on the top shelf of your oven until golden brown and soft, 20-25 mins turning halfway through. Roast the garlic for 10-12 mins until soft.

Meanwhile put a large frying pan on high heat (no oil). When the pan is hot, brown the lamb all over, 2-3 mins. Season with salt and pepper. Transfer to a baking tray and roast on the middle shelf of your oven, 9-10 mins. Don't wash the pan up! When the lamb is cooked, leave to rest on a board. When you turn the aubergine, scatter the crumbled feta onto it. Pop the tomatoes on the baking tray next to the aubergine, drizzle with oil and season with salt and pepper. Roast on the top shelf of your oven until the feta is golden and the tomatoes are starting to burst, for the remaining 10-12 mins of aubergine cooking time.

While everything is cooking in the oven, heat a drizzle of oil in the pan you browned the lamb in over medium-heat. Add the potatoes to the pan, season with salt and pepper and crush them lightly with a fork. Fry, turning occasionally, until golden, 8-10 mins. Remove the roasted garlic from the foil, mash with a fork and stir into the potatoes.

Meanwhile, squeeze the lemon juice into a small bowl. Add the capers, mint and olive oil (see ingredients for amount). Season with salt and pepper, mix and set aside.

Once the lamb has rested, slice in half. Divide the garlicky potatoes between plates then top with the lamb. Serve with the roasted feta aubergine and tomatoes alongside with the salsa verde drizzled over everything. Enjoy!