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 Good Housekeeping Cookery TeamPublished: 19 April 2010

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Food, Dishware, Serveware, Cuisine, Ingredient, Tableware, Glass, Meat, Plate, Produce,

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

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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