Roast butterflied leg of lamb with Mediterranean vegetables

This technique uses the juices that run off during cooking to coat the vegetables underneath. Our butterflied leg of lamb comes ready marinated, meaning the vegetables are cooked in a lovely thyme flavour creating the perfect Mediterranean combination.

40 mins

6

Easy

• 1.3kg thyme marinated butterflied leg of lamb
• 1 aubergine, cubed
• 3 courgettes, cut into 1 inch pieces
• 2 bell peppers, cut into square inch pieces
• 5 garlic cloves
• 500g baby new potatoes
• 3 thyme sprigs, pulled off the stalk
• Olive oil, for drizzling
• Sea salt and freshly ground black pepper

1. Preheat the oven to 200° (fan).

2. Mix all the vegetables together in a large lined roasting tray and toss in olive oil, sea salt and freshly ground black pepper.

3. Place the lamb directly on the middle wire rack in your oven and put the vegetable tray underneath so that it catches all the delicious juices that run off during cooking.

4. Leave to cook for about 20 - 30 mins depending how rare you like your lamb.

5. Remove from the oven and let your lamb rest for about 15 mins before slicing. Continue to roast your vegetables until they crisp up. Give them a good shake and turn.