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Roasted Loin of Lamb & Slow Roasted Tomatoes

Roasted Loin of Lamb & Slow Roasted Tomatoes

with Pickled Courgette, Crushed Potatoes & Mint Salsa Verde

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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

Allergens:SulphitesMustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time50 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Lamb Loin

½ bunch(es)

Rosemary

2 unit(s)

Garlic Clove

1 punnet(s)

Baby Plum Tomatoes

1 pack(s)

Salad Potatoes

1 unit(s)

Courgette

½ bunch(es)

Flat Leaf Parsley

1 bunch(es)

Mint

1 sachet

Cider Vinegar

(ContainsSulphites)

1 pot(s)

Capers

Not included in your delivery

1 tbsp

Olive Oil

1 tsp

Sugar

½ sachet

Dijon Mustard

(ContainsSulphites, Mustard)

2 tbsp

Water

1 tbsp

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1904 kJ
Energy (kcal)455 kcal
Fat17.0 g
of which saturates6.0 g
Carbohydrate40 g
of which sugars11.0 g
Protein38 g
Salt0.54 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Cutting board
Knife
Saucepan
Baking Tray
Strainer
Frying Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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).

3

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.

4

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.

5

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).

6

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!