| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Food networ, Food7 |
4 |
servings |
INGREDIENTS
| 2 |
|
Loins of lamb |
| 2 |
lg |
Orange fleshed sweet potatoes |
| 450 |
g |
Small new potatoes; (1lb) |
| 1 |
|
Red pepper |
| 1 |
|
Aubergine |
| 2 |
|
Red onions |
| 1 |
|
Punnet cherry tomatoes |
| 1 |
|
Handful pitted black olives |
| 1 |
|
Lemon |
| 1 |
|
Clove garlic |
| 1 |
pk |
Basil |
| 1 |
pk |
Rosemary |
|
|
Olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat oven to 200°C/400°F/gas mark 6.
Mix 4 tbsp olive oil with half the basil, chopped finely, crushed garlic
clove, the juice of a lemon and salt and pepper. Marinate the lamb for as
long as possible, preferably overnight.
To prepare the vegetables: slice the potatoes in half lengthways, dice the
sweet potatoes in similar size chunks, do the same with the aubergine and
red pepper and cut the red onion into quarters. Toss in olive oil, season
and roast at the top of the oven in a single layer for about 30 minutes.
Meanwhile heat 2 tbsp olive oil in a frying pan, wipe down the lamb and
sear it on all sides over a high heat. If the rosemary is long enough, bind
it to the sides of the lamb with string. If not, just poke it underneath as
it goes into the oven.
Remove the vegetables from the oven, add in the cherry tomatoes and olives,
toss and return to bottom of the oven for a further 15 minutes.
Finish the lamb in the top of the oven for 10-15 minutes, depending how you
like it cooked.
Take the rest of the basil, a good slug of olive oil and some seasoning and
process it until the oil is finely flecked with the basil.
To serve: remove the lamb from the oven and rest in a warm place. Stack the
roasted vegetables in the centre of warmed plates. Slice the lamb and sit
on top of the vegetables. Drizzle with basil oil and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God weeps for you”