Roasted Lamb Loin and Mediterranean Style Veg

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, halve the tomatoes and put them onto a large piece of foil.

Drizzle with oil and the balsamic glaze, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.

Pop onto another baking tray and roast on the bottom shelf of your oven until softened, 15-20 mins.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Set aside for now. 

Heat a drizzle of oil in a large frying pan on high heat. Pop the lamb loins onto a plate, drizzle with oil and season with salt and pepper. Use your hands to coat the meat. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once the pan is hot, add the lamb and cook until browned, 2-3 mins total, then transfer to one side of another other baking tray, fat-side up. Pop the garlic parcel onto the other side. 

Halfway through roasting, turn the aubergines.

At the same time, pop the lamb tray onto the middle shelf of the oven and roast for 7-9 mins. TIP: This will result in medium-rare lamb. Cook for 2-3 mins longer if you want it more well done.

Once cooked, transfer the lamb to a plate and leave to rest for a couple of mins, covered loosely with foil. IMPORTANT: The lamb is cooked when browned on the outside.

Set the roasted garlic aside to cool.

Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Once the aubergine and tomatoes are ready, remove from the oven. Carefully open the tomato parcel and spoon them (and their juices) over the roasted aubergine, then gently toss together.