Jamie Oliver

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

A summery take on a classic lamb roast

Thanks for voting. Why not leave a comment
Rate
(15)

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

Serves 4
Cooks In55 minutes plus resting time
DifficultySuper easy
Nutrition per serving
  • Calories
    1088
    54%
  • Fat
    92.9g
    132%
  • Saturates
    38.6g
    193%
  • Protein
    54.1g
    120%
  • Carbs
    9.2g
    4%
  • Sugar
    6.6g
    7%
  • Salt
    1.98g
    33%
  • Fibre
    4.4g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Happy Days with the Naked Chef
Recipe From

Happy Days with the Naked Chef

Nutrition per serving
  • Calories
    1088
    54%
  • Fat
    92.9g
    132%
  • Saturates
    38.6g
    193%
  • Protein
    54.1g
    120%
  • Carbs
    9.2g
    4%
  • Sugar
    6.6g
    7%
  • Salt
    1.98g
    33%
  • Fibre
    4.4g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

Ingredients

  • 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
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

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.

Tips

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.

Tip

View Comments

Jamie's world