“This would be a lovely Sunday lunch.”

Ingredients Nutrition


  1. Preheat the oven to 180 C or 250 degrees F.
  2. Cut the potatoes into 1cm slices and place in a large roasting tray along with half the olive oil, salt and pepper.
  3. Mix until well coated and roast for 20 minutes.
  4. Add the garlic and thyme, tossing again to coat and bake for another 8-10 minutes or until the potatoes are both crisp and tender.
  5. Take the potatoes out and keep warm in a separate dish.
  6. Meanwhile, heat another roasting tin on the stove.
  7. Season the lamb and then add the remaining olive oil to the pan.
  8. When the oil is hot, sear the lamb on each side for a minute or so until it starts to brown.
  9. Transfer to the oven for 10-12 minutes until just tender but still with a touch of pink in the middle.
  10. Take out of the oven and leave to rest in a warm place.
  11. Add the zucchini and tomatoes to the roasting tin that had the potatoes in it and bake for 10 minutes, turning the veggies occasionally.
  12. Place the potatoes on warmed plates.
  13. Spoon over the cooked veggeies.
  14. Carve the lamb, place on top and drizzle over the meat and veggie juices as a gravy.

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