Roast Lamb with Cherry Tomatoes and Thyme
Type: Main Dishes
Everybody will love this roasted lamb dish, especially when it's served with juicy cherry tomatoes and seasoned with thyme.
Prep Time: 15M
Cooking Time: 1H15M
Serves: Serves 4
- 1 tbsp olive oil
- 2lb (900g) boneless leg of lamb, trimmed of excess fat and butterflied
- 21/2lb (1.1kg) baby new potatoes
- sea salt and freshly ground black pepper
- handful of fresh thyme sprigs
- 12-16 cherry tomatoes on the vine
- 1-2 tsp red currant jelly, plus extra for serving, if desired
- Preheat the oven to 375°F (190°C). Pour half the oil into a large flameproof roasting pan and set it over high heat. When very hot, add the lamb, and cook for 8-12 minutes, turning once, until browned all over.
- Toss the new potatoes with the remaining oil and add to the pan. Season with salt and pepper, add the thyme, and cook in the oven for 45 minutes if you like your lamb rare, 1 hour for medium, and 1 hour 15 minutes for well-done. Add the tomatoes for the last 15 minutes of cooking. Remove the lamb and keep warm while it rests.
- Place the potatoes and tomatoes aside and keep warm. Move the pan to a work surface. Skim away any fat, add the jelly, and set over high heat. Stir well, adding boiling water until the gravy reaches the desired consistency. Allow to bubble, then reduce to a simmer and cook for a few minutes. Slice the lamb and serve with potatoes, tomatoes, gravy, and mint sauce or red currant jelly on the side.
- Add some green beans to the pan along with the tomatoes. Blanch them beforehand in boiling water for 3 minutes.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!