6 tomatoes, cut in hunks, 2 handfuls of cherry tomatoes and/or 1 aubergine, cut into hunks
1-2 glasses of white wine
A large handful of fresh rosemary or mint
Preheat the oven to 220ºC/Gas 7. Rub the lamb with olive oil, massaging it all over. Mix the spices together. Dust over the lamb. Rub in until nicely coated all over. Roast for 30 mins.
Pop the lamb out of the oven. Scatter the garlic and veg around it. Turn in the fat and juices. Add a squeeze of lemon and a gloss of olive oil, if needed.
Return to the oven and roast for 1 hour, checking often. Turn if needed and spoon veggies through to ensure they cook evenly. If the veg is looking dry, add a glass or two of wine.
When the lamb is cooked, remove from the oven. Pop the lamb on a platter. Let it rest at least 30 mins.
[TIP: You should rest your meat as long as you cook it, so the longer the better. It will stay warm, especially if you loosely cover it with foil. But half an hour rest is minimum if you want to keep the meat tender.]
Meanwhile, check your veg. Roast a little longer, if needed. If there’s too much fat, drain some off. Taste. Season, if needed.
Finish with fresh rosemary or mint. Delicious with a big bowl of crisp green leaves and a side of warm red lentils.
Make the most of your meat by saving some of your Sunday roast for mid-week meals, such as...
Roast Squash, Leftover Lamb, Bulgar Wheat* and Almond Salad
Roast some squash wedges with salt, pepper, olive oil, a squeeze of lime and cumin seeds. While it cooks, whip up a batch of bulgar wheat. Add shreds of leftover lamb to the warm bulgar wheat once it’s fluffy. Dot over the squash. Add a bit heap of finely chopped mint, coriander and/or parsley, or scatter some market salad over the top. Finish with lemon juice, sea salt and olive oil. Scatter toasted almonds over the top.
*also works with couscous or rice
Saucy Roast Tomato Soup with Chickpeas and Lamb
You can make the easiest tomato soup ever by roasting some tomatoes (whole cherry or halved larger tomatoes) with slices of onion (peeled first), garlic cloves (skin on, then pop the cloves out after they’re squishy and soft), rosemary or thyme, salt, pepper and olive oil. Once all veg is tender, whizz in a blender or food processor (remove herbs first) with a little stock (any kind) and any leftover Sunday roast veg until it’s as thick or as thin as you like. Swirl in chickpeas, a little paprika and toasted cumin seeds, shredded lamb. Simmer until all the flavours are dancing merrily. Finish with herbs and toasted nuts or seeds, and/or little hunks of fried halloumi.
Lamb Ciabatta with Spiced Tomatoes and Minty Yogurt
Honest. You can’t beat a good sandwich. Pick up a gorgeous ciabatta from Bread Bread. Make up a gorgeous minty, garlic yogurt (just mix lots of freshly chopped mint, a little bit of garlic, a good few dollops of natural or Greek yogurt with some olive oil, salt, pepper and a squeeze of lemon or lime juice. Mix up some sliced tomatoes with toasted cumin seeds, salt, pepper and a little pinch of ground cinnamon and chilli powder. Mix well. Halve your bap and warm with a slick of olive oil (rub with a little garlic, too, for extra flavour). Lightly toast. Pile in thin slices of lamb, your tomato salad, Market Salad or green leaves and a dollop of minty yogurt.