Roasted Lamb Loin and Mediterranean Style Veg
with Roasted Garlic Mash and Pesto Drizzle
This Roasted Lamb Loin and Mediterranean Style Veg is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Lamb Loin
450
Potatoes
1
Aubergine
(May contain Celery)
125
Baby Plum Tomatoes
12
Balsamic Glaze
(Contains Sulphites)
2
Garlic Clove
32
Fresh Pesto
(Contains Milk)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the lamb from your fridge to allow it to come up to room temperature.
Bring a large pan of water to the boil with 0.5 tsp salt for the potatoes. Peel and chop the potatoes into 2cm chunks.
Trim the aubergine, then cut into roughly 2cm pieces. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins.
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, halve the tomatoes and put them onto a large piece of foil.
Drizzle with oil and the balsamic glaze, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.
Pop onto another baking tray and roast on the bottom shelf of your oven until softened, 15-20 mins.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Set aside for now.
Heat a drizzle of oil in a large frying pan on high heat. Pop the lamb loins onto a plate, drizzle with oil and season with salt and pepper. Use your hands to coat the meat. IMPORTANT: Wash your hands and equipment after handling raw meat.
Once the pan is hot, add the lamb and cook until browned, 2-3 mins total, then transfer to one side of another other baking tray, fat-side up. Pop the garlic parcel onto the other side.
Halfway through roasting, turn the aubergines.
At the same time, pop the lamb tray onto the middle shelf of the oven and roast for 7-9 mins. TIP: This will result in medium-rare lamb. Cook for 2-3 mins longer if you want it more well done.
Once cooked, transfer the lamb to a plate and leave to rest for a couple of mins, covered loosely with foil. IMPORTANT: The lamb is cooked when browned on the outside.
Set the roasted garlic aside to cool.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Once the aubergine and tomatoes are ready, remove from the oven. Carefully open the tomato parcel and spoon them (and their juices) over the roasted aubergine, then gently toss together.
Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it through the mash.
When the lamb has rested, thinly slice and transfer to your plates. Drizzle over the pesto (loosen first with a little water or oil if you'd prefer).
Serve the mash and Mediterranean style veg alongside.
Enjoy!
