Tray-baked lamb with aubergines, tomatoes, olives, garlic & mint oil

tray-baked lamb with aubergines, tomatoes, olives, garlic & mint oil

Serves 4

  • 2 quality 7-rib racks of lamb, French-trimmed

  • 2 firm aubergines

  • 8 ripe plum tomatoes

  • extra virgin olive oil

  • 8 cloves garlic, skin left on

  • dried oregano

  • sea salt

  • freshly ground black pepper

  • fresh basil or marjoram, optional

  • 1 handful olives, destoned

  • 1 large handful fresh mint

  • 1 pinch sugar

  • red wine vinegar

Preheat the oven to 200ºC/400ºF/gas 6. Criss-cross the fat on the lamb – this will help it render and become nice and crisp. Place to one side.



Slice your aubergines crossways into 2.5cm/1 inch thick pieces and cut your tomatoes in half. Lightly brush your aubergine slices all over with extra virgin olive oil, then fry on both sides in a non-stick pan to give them just a little colour. Remove the aubergines from the pan and place on one side of a clean roasting tray. Put your halved tomatoes and whole garlic cloves beside them and sprinkle with a little oregano and seasoning. You could always rip a little fresh basil or marjoram over the tomatoes as well.



Season the lamb and fry in your non-stick pan until lightly golden on all sides. Drizzle with a little olive oil, then place the lamb skin-side up next to your aubergines and tomatoes and bake in the preheated oven for 30 minutes to retain a little pinkness – but you can always cook it to suit your taste. Add the olives to the roasting tray for the last 5 minutes so they warm through. Remove from the oven and allow the lamb to rest for 5 minutes.



Now make some fantastic mint oil. Put the mint into either a pestle and mortar or a blender with a pinch each of salt and sugar, and blitz up until smooth. Add a couple of tablespoons of good red wine vinegar and loosen with 6 tablespoons of extra virgin olive oil. Season to taste and tweak with a little vinegar if need be. This is a fantastic sauce that is great drizzled over your veg and lamb. I like to cut my lamb in half between the ribs and then divide each half into 3 or 4 cutlets. There's always an extra rib, but that doesn't necessarily mean that someone else gets more meat than you.



PS When you buy your racks of lamb, ask your butcher to 'French-trim' them, which means that all the bones are scraped clean – this looks nice and pretty and it cooks easier as well.

Nutritional Information

Tray-baked lamb with aubergines, tomatoes, olives, garlic & mint oil

A summery take on a classic lamb roast

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Method



Preheat the oven to 200ºC/400ºF/gas 6. Criss-cross the fat on the lamb – this will help it render and become nice and crisp. Place to one side.

Slice your aubergines crossways into 2.5cm/1 inch thick pieces and cut your tomatoes in half. Lightly brush your aubergine slices all over with extra virgin olive oil, then fry on both sides in a non-stick pan to give them just a little colour. Remove the aubergines from the pan and place on one side of a clean roasting tray. Put your halved tomatoes and whole garlic cloves beside them and sprinkle with a little oregano and seasoning. You could always rip a little fresh basil or marjoram over the tomatoes as well.

Season the lamb and fry in your non-stick pan until lightly golden on all sides. Drizzle with a little olive oil, then place the lamb skin-side up next to your aubergines and tomatoes and bake in the preheated oven for 30 minutes to retain a little pinkness – but you can always cook it to suit your taste. Add the olives to the roasting tray for the last 5 minutes so they warm through. Remove from the oven and allow the lamb to rest for 5 minutes.

Now make some fantastic mint oil. Put the mint into either a pestle and mortar or a blender with a pinch each of salt and sugar, and blitz up until smooth. Add a couple of tablespoons of good red wine vinegar and loosen with 6 tablespoons of extra virgin olive oil. Season to taste and tweak with a little vinegar if need be. This is a fantastic sauce that is great drizzled over your veg and lamb. I like to cut my lamb in half between the ribs and then divide each half into 3 or 4 cutlets. There's always an extra rib, but that doesn't necessarily mean that someone else gets more meat than you.

PS When you buy your racks of lamb, ask your butcher to 'French-trim' them, which means that all the bones are scraped clean – this looks nice and pretty and it cooks easier as well.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 724 36%
  • Carbs 11.0g 5%
  • Sugar 8.6g 10%
  • Fat 61.5g 88%
  • Saturates 20.7g 103%
  • Protein 28.4g 63%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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