Mediterranean lamb roast and potatoes

Mediterranean lamb roast and potatoes


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This easy Greek-style roast offers an array of arthritis-healthy nutrients—vitamin B6 and folate from the lamb, vitamins C and E from the tomatoes, vitamin C and folate from the onions or shallots, vitamins B6 and C from the potatoes and vitamin C from the lemon.

Leslie Glover

Serves: 4 

  • 600 g boneless leg of lamb, trimmed and cut into 2-cm cubes
  • 3 onions, cut into quarters, or 300 g shallots, peeled but left whole
  • 500 g small new potatoes, scrubbed and halved if large
  • 1 large lemon, cut into 8 wedges
  • 1 tablespoon olive oil
  • 12 garlic cloves, peeled
  • 6 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • pepper to taste
  • 150 g cherry or grape tomatoes, halved
  • 1 tablespoon bottled mint sauce, or 2 tablespoons mint jelly, melted

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Preheat oven to 200°C.
  2. Arrange lamb, onions or shallots and potatoes in large baking dish. Squeeze juice from 4 lemon wedges over meat and vegetables, and drizzle with oil. Tuck all 8 lemon wedges, garlic and half the herbs among meat and vegetables and season with pepper. Cover tightly with foil and roast for 45 minutes.
  3. Remove dish from oven, discard foil and herbs. Heat oven to 220°C. Add tomatoes, remaining herbs and mint sauce or jelly. Toss well. Roast, uncovered, for 15 to 20 minutes or until browned and tender.

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