Roast Lamb with Jersey Royals and Vine Tomatoes

Name: Roast Lamb with Jersey Royals and Vine Tomatoes
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 2 kg (4½lb) leg of lamb, boned and butterflied - ask your butcher to do this for you; 3 anchovy fillets, finely chopped; 100 g (3½oz) goat's cheese, finely chopped; 40 g (1½oz) black olives, pitted and finely chopped; A few thyme sprigs, leaves removed; Zest of 1 lemon; ½tsp olive oil; 5 rosemary sprigs, plus extra to garnish; 2 kg (4½lb) Jersey Royal potatoes, halved lengthways if large; 3 tbsp. olive oil; 6 garlic cloves; 650 g (1lb 7oz) cherry tomatoes on the vine, snipped into 10 individual portions

With this dish, the intense flavours from the lamb drip onto and season the veggies underneath - yum!

By The GH Kitchen TeamPublished: 19 April 2010

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Preparation Notes: 120

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Yields:

Prep Time:

30 mins

Total Time:

30 mins

Ingredients

For the lamb

2 kg (4½lb) leg of lamb, boned and butterflied - ask your butcher to do this for you
3 anchovy fillets, finely chopped
100 g (3½oz) goat's cheese, finely chopped
40 g (1½oz) black olives, pitted and finely chopped
A few thyme sprigs, leaves removed
Zest of 1 lemon
½tsp olive oil
5 rosemary sprigs, plus extra to garnish

For the potatoes and tomatoes

2 kg (4½lb) Jersey Royal potatoes, halved lengthways if large
3 Tbsp. olive oil
A few thyme sprigs, leaves removed
6 garlic cloves
650 g (1lb 7oz) cherry tomatoes on the vine, snipped into 10 individual portions

Directions

1. Step 1
  Preheat the oven to 190°C (170°C fan) mark 5. Trim any excess fat off the lamb and discard. Lay the lamb in front of you, skin-side down. Rub anchovies over the top of the meat, then season lightly. Scatter over cheese, olives, thyme and lemon zest, then press down on to the meat.
2. Step 2
  Roll up the lamb [continued over page] [continued from previous page] lengthways as best you can, then tie at intervals with string to secure. Pull the ends of the roll towards each other, bending the lamb into a circle. Secure with string and weigh.
3. Step 3
  Put lamb on a rack over a large roasting tin. Brush with oil and push rosemary sprigs between the meat and string. Cover loosely with foil and put in the oven to roast. Allow 15-20min per 450g (1lb) for pink meat. Cook for a further 20min if you prefer your meat more well done.
4. Step 4
  Half an hour before end of the cooking time, take lamb out of the oven. Lift off the rack and add the potatoes to the tin. Toss through the oil, thyme and garlic and season. Put rack and lamb back on top but don't cover with foil. Return to oven for remainder of the lamb's cooking time.
5. Step 5
  When lamb is ready, transfer to a board, cover with foil and leave to rest for 30min. Continue to cook the potatoes for 30min.
6. Step 6
  For the final 10min of the cooking time, put the bunches of tomatoes on top of the potatoes to roast. Remove the rosemary from the lamb, garnish with fresh rosemary and take to the table. Serve sliced, along with the roasted veg.
  
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Note

You will also need some string for tying the joint

Per Serving:

Calories: 721
Total carbs: 35 g
Sugars: 5 g
Total fat: 37 g
Saturated fat: 16 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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