Garlicky Lamb Roast

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 600 g new potatoes, scrubbed
• 4 tablespoons olive oil
• 6 cloves garlic, finely chopped
• 2 teaspoons fresh thyme leaves
• 4 lamb chops (about 175g each)
• 2 zucchini, chopped into rough triangles
• 4 ripe tomatoes, quartered

Recipe

• 1 preheat the oven to 180 c or 250 degrees f.
• 2 cut the potatoes into 1cm slices and place in a large roasting tray along with half the olive oil, salt and pepper.
• 3 mix until well coated and roast for 20 minutes.
• 4 add the garlic and thyme, tossing again to coat and bake for another 8-10 minutes or until the potatoes are both crisp and tender.
• 5 take the potatoes out and keep warm in a separate dish.
• 6 meanwhile, heat another roasting tin on the stove.
• 7 season the lamb and then add the remaining olive oil to the pan.
• 8 when the oil is hot, sear the lamb on each side for a minute or so until it starts to brown.
• 9 transfer to the oven for 10-12 minutes until just tender but still with a touch of pink in the middle.
• 10 take out of the oven and leave to rest in a warm place.
• 11 add the zucchini and tomatoes to the roasting tin that had the potatoes in it and bake for 10 minutes, turning the veggies occasionally.
• 12 place the potatoes on warmed plates.
• 13 spoon over the cooked veggeies.
• 14 carve the lamb, place on top and drizzle over the meat and veggie juices as a gravy.