Roasted Loin of Lamb with Slow Roasted Tomatoes and Tenderstem
with Roasted Smashed Potatoes and Mint Salsa Verde
- Sulphites
- Mustard
Ingredients
350 grams
Salad Potatoes
150 grams
Tenderstem® Broccoli
2 unit(s)
Lamb Loin**
1 sachet(s)
Dried Rosemary
125 grams
Baby Plum Tomatoes
1 bunch(es)
Mint
1 bunch(es)
Flat Leaf Parsley
2 unit(s)
Garlic Clove
15 grams
Capers**
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
1 unit(s)
Lemon
Not included in your delivery
2 tbsp
Olive Oil
½ tsp
Sugar
Nutrition Values
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the salad potatoes widthways (halve any large ones again). Halve any thick broccoli stems lengthways.
Put the potatoes onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down. Roast the potatoes on the top shelf, 20 mins.
When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.
Meanwhile, remove the lamb from the fridge to allow it to come up to room temperature.
Pop the lamb loins onto a plate, drizzle with oil, and season with salt and pepper, and sprinkle over the dried rosemary. Use your hands to coat the meat. IMPORTANT: Wash your hands and equipment after handling raw meat.
Peel and grate half the garlic (or use a garlic press). Pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Pick the mint leaves from their stalks (discard the stalks). Halve the lemon.
Pop the tomatoes and grated garlic onto a piece of foil with a drizzle of oil, then season with salt and pepper.
Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray. When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.
After 5 mins of roasting, add the garlic parcel to the tray for the remaining time.
Meanwhile, If you don't have a food processor, finely chop the mint, parsley (stalks and all) and capers.
Pop the herbs and capers in a medium bowl and combine with the mustard, olive oil and sugar (see pantry for both amounts) and half the lemon juice.
Mix well with a fork. If you have a food processor, whizz all the same ingredients together until you have a paste.
Taste and season with salt and pepper. Add more lemon juice if you feel in needs it.
When the smashed potatoes have around 15 mins left, heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the lamb and cook until browned, 2-3 mins total.
Then transfer to a baking tray, fat side up. Roast on the middle shelf 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.
When cooked, transfer to a plate and leave to rest a couple of mins, covered loosely with foil. IMPORTANT: The lamb is cooked when browned on the outside.
Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Mix in with the salsa verde.
Pop your lamb pan back on medium high heat and add a drizzle of oil.
Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.
Once everything is ready, transfer your lamb loins to your serving plates. Arrange your crispy smashed potatoes, garlicky tomatoes and tenderstem alongside.
Spoon over the salsa verde to finish.
Enjoy!
