Roasted Mediterranean Lamb and Potatoes

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

1 lb 4 oz (550 g) lean lamb leg steak
10-1/2 oz (300 g) onions, cut into quarters, OR shallots, peeled but left whole
1 lb 2 oz (500 g) small new potatoes, scrubbed
1 large lemon, cut into 8 wedges
1 tbsp (15 mL) olive oil
12 cloves garlic, peeled
6 sprigs EACH fresh rosemary and thyme
to taste Salt and black pepper
6-1/2 oz (180 g) cherry or baby plum tomatoes, cut in half
1 tbsp (15 mL) mint sauce, OR 2 tbsp (30 mL) mint jelly, melted

Directions

Heat the oven to 400ºF (200ºC). Trim any fat off the lamb, cut the meat into 1 inch (2.5 cm) cubes and arrange them in a large roasting pan with the onions or shallots and potatoes; cut in half if large. Squeeze the juice from four of the lemon wedges, whisk it into the oil, and drizzle it over the meat and vegetables. Tuck all eight lemon wedges, the garlic, and half of the herbs into the dish and season to taste. Cover the pan tightly with foil and cook for 45 minutes. Remove the foil and the herbs and discard them, then increase the oven heat to 425ºF (220ºC). Add the tomatoes and remaining herbs, and baste the meat and vegetables with the mint sauce or melted jelly. Roast for a further 15-20 minutes, uncovered, until the meat and vegetables are browned and tender. Divide the lamb and vegetables between four plates, spoon on any roasting juices, and serve. Makes 4 servings. ,

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:791

Roasted Mediterranean Lamb and Potatoes
Roasted Mediterranean Lamb and Potatoes