Roast Lamb with Cherry Tomatoes and New Potatoes
By Cook Express
Published on 25 April 2022
Variation
Add green beans to the tin along with the tomatoes. Blanch them beforehand in some boiling water for 3 minutes. Time and servings
1 hr 45 minsTotal time
4Servings
15 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 1 tbsp of olive oil
- 900 g of butterflied leg of lamb
- 1.1 kg of baby new potatoes
- 1 handful of fresh thyme stalks
- 12 - 16 cherry tomatoes on the vine
- 1 tsp of redcurrant jelly
Method
Step 1
Preheat the oven to 190°C (375°F/Gas 5). Pour half the oil into a large roasting tin and set over a high heat. When very hot, add the lamb, and cook for 4–6 minutes, or until browned, then turn and brown the other side for 4–6 minutes.Step 2
Toss the new potatoes with the remaining oil and add to the tin. Season well with salt and black pepper, add the thyme, and put into the oven to cook for 45 minutes, if you like your lamb rare, 1 hour for medium, and 1 1 / 4 hours for well done. Add the tomatoes for the last 15 minutes of cooking. Remove the lamb and keep warm while it rests. Meanwhile, make the gravy.Step 3
Using a slotted spoon, transfer the potatoes and tomatoes to a serving dish and keep warm. Place the tin on the unlit hob and tilt to one side. Skim away any fat, then add the redcurrant jelly and set over a high heat. Stir well, adding a little boiling water until the gravy reaches the required consistency. Allow to boil, then reduce to a simmer and cook for a couple of minutes. Slice the lamb and serve with the potatoes, tomatoes, gravy, and some mint sauce or jelly on the side.