Roasted Mediterranean Lamb with Potatoes (serves 4)
1lb 4oz diced lean lamb
8oz onion cut into large chunks or shallots left whole
1lb small new potatoes, scrubbed
1 lemon cut into 8 wedges
1 tablespoon of olive oil
6 cloves of garlic peeled
6 sprigs of rosemary and thyme
6oz cherry tomatoes cut in half
1 tablespoon mint sauce or 2 tablespoons mint jelly, melted
Heat the oven to 200 degrees C
Trim any excess fat from the Lamb and arrange the meat in a large roasting tin with the onions and potatoes
Squeeze the juice from 4 of the lemon wedges, whisk it in to the oil and drizzle over the meat and potato mix. Tuck all the lemon wedges, the garlic and half of the herbs into the dish and season. Cover the tin tightly with foil and cook for 45 minutes
Remove the foil and herbs and discard them. Increase the oven temperature to 220 degrees C. Add the tomatoes and remaining herbs and baste the meat with the mint sauce or jelly. Roast for a further 20 minutes uncovered until the meat is tender and browned.
Serve with the juices and garnish with a sprig of Mint.