Roasted Loin of Lamb & Slow Roasted Tomatoes
with Pickled Courgette, Crushed Potatoes & Mint Salsa Verde
- Sulphites
- May contain traces of allergens
- Celery
Our roasted loin of lamb is ideal for when you feel like a roast experience but haven’t got hours to spare. In the roasting tin, add olive oil, rosemary and a clove of garlic to the meat and roast to allow the flavours to really permeate the meat. The result? A well-seasoned and succulent lamb that pairs beautifully with slow-roasted tomatoes and pillowy garlic potatoes. To finish, blitz mint, capers, mustard, olive oil with a stick blender (or chop the ingredients as finely as you can), for a fresh, acidic salsa verde to drizzle over the dish. Dinnertime perfection
Ingredients
2
Lamb Loin**
½
Rosemary
2
Garlic Clove
125
Baby Plum Tomatoes
350
Salad Potatoes
1
Courgette
(May contain traces of: Celery)
½
Flat Leaf Parsley
1
Mint
15
Cider Vinegar
(Contains: Sulphites)
15
Capers**
½
Dijon Mustard
Not included in your delivery
1
Olive Oil
1
Sugar
100
Water
Utensils
Instructions
Preheat your oven to 150°C. Put the lamb loins in a large bowl with a good drizzle of olive oil, rosemary (keep the sprigs whole) and the garlic cloves (keep the skins on). Season with salt and pepper. Use your hands to coat the lamb then set aside, IMPORTANT: Remember to wash your hands after handling raw meat!
Bring a large saucepan of water to the boil with 0.25 tsp of salt for the potatoes. Halve the baby plum tomatoes. Chop the potatoes into 2cm chunks (no need to peel). Trim the courgette. Use a vegetable peeler to peel long ribbons from all sides of the length of the courgette. Stop when you get to the spongy centre (discard the centre). Finely chop the parsley (stalks and all). Pick the mint leaves from their stalks (discard the stalks).
Pop the tomatoes on a baking tray and drizzle with oil. Season with salt and pepper, toss to coat then spread out and roast on the middle shelf of your oven until soft and sticky, 18-20 mins. When done, remove from the oven and set to one side. Meanwhile, add the potatoes to the boiling water and cook until just tender, 12-15 mins, then drain well in a colander and set aside.
Meanwhile, in a large bowl toss the courgettes, vinegar, olive oil and sugar (see ingredients for both amounts) with a pinch of salt and pepper. Blitz the mint, capers, mustard, olive oil and water (see ingredients for both amounts) with a stick blender until smooth. Season to taste with salt, pepper and a pinch of sugar. Set aside. TIP: If you don't have a blender, chop the ingredients as finely as you can and combine in a bowl.
Put a large frying pan on high heat (no oil). Turn the oven up to 200°C (once the tomatoes are out). When the pan is hot, brown the lamb all over, 2-3 mins (leave the rosemary and garlic in the bowl). Transfer to a baking tray and top with the rosemary and garlic. Roast on the top shelf of your oven, 9-10 mins. When done, leave to rest on a board and return the tomatoes to the oven to reheat. Return the frying pan to medium heat with a glug of oil (and some butter if you have any).
Add the potatoes to the pan and crush them lightly with a fork. Fry, turning occasionally, until golden, 8-10 mins. Pop the roasted garlic from their skins, mash with a fork and stir into the potatoes, along with half the parsley, for the final 2 mins. Arrange the potatoes and tomatoes on your plate with dots of salsa verde in between. Halve each piece of lamb and sit on a bed of courgette ribbons. Finish with the remaining parsley. Enjoy!
