Jamie Oliver's Roast Lamb & Vegetables

Method

Roast lamb

1. Preheat the oven to 220ºC/425ºC/gas 7.

2. Using a sharp knife or a clean Stanley knife, score the lamb all over, ½cm apart and 3mm deep – this gives it the most amazing, gnarly, crispy surface and a blushing centre.

3. Make the herby butter by putting the butter into a blender, pick in the thyme and rosemary, season well, then whiz to combine. Pop it into a bowl and set aside.

4. Halve the unpeeled onions, separate and bash the unpeeled garlic cloves, then arrange in a large roasting tray.

5. Spread the herby butter all over the lamb, then pop the meat on top of the veg. Roast in the oven for 10 minutes for every 450g, plus 20 minutes at the end, for blushing meat

6. Meanwhile, peel and chop the celeriac into 3cm chunks, and peel and chop the potatoes into 2cm chunks.

7. Cook the celeriac and potatoes in a pan of boiling salted water for 15 to 20 minutes, or until soft. Drain, allow to steam dry, then mash with a good lug of extra virgin olive oil (or butter if you prefer), and season well with a little grated nutmeg and some sea salt and black pepper.

8. When the lamb is cooked, allow it to rest for at least 10 minutes, while you make the gravy. Set aside half a red onion to make the mint sauce, then squash the rest of the onions into the tray.

9. Stir in the flour, a lug of port and the stock, then place over a high heat to allow the gravy to reduce, stirring continuously. Pass through a sieve and keep hot until needed.

10. Pick and finely chop the mint. Pop the reserved onion half out of its skin and finely chopping it with the mint, then mix them together in a bowl with the vinegar and sugar. Take everything to the table, and dig in!

Roast vegetables

1. Prepare vegetables 

   Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.

2. Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.

Cook and serve vegetables

1. Roast veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.

FAQs