This post is dedicated to those of us who love cooking, but hate the washing up that comes with this. This could be because you do not have a dishwasher or simply hate the task of having to load and unload one… either way I won’t judge. Regardless, the point of this recipe is that it doesn’t take a tremendous amount of time to prepare or cook, and after some chopping and seasoning everything can be cooked together on one tray, thus reducing the amount of washing up that has to be done afterwards. If you are really averse to washing up, or just carbs, you can even omit the potatoes (which need to be par-boiled in a separate pan before joining the rest of the vegetables and meat on a roasting tray).
Here is the recipe:
Ingredients: One red pepper, one medium/large aubergine, one courgette, a few sprigs of washed thyme and rosemary, one large red onion, about 10 new potatoes, 5 cloves garlic, two lamb chops, a few chopped cherry tomatoes with a sprinkling of chopped basil for garnish (optional),1 tbsp crumbled feta (optional).
1). Preheat your oven at gas mark 6. Leave your lamb outside of the fridge on a plate for about 20 minutes or until it gets to room temperature.
2). Prepare the lamb. Peel and chop two cloves of garlic. Remove the leaves from your about two thirds of your springs of rosemary and thyme and then chop finely. Season the lamb with salt and pepper on each side. Poke holes in the lamb with a sharp knife and insert pieces of the garlic, along with a bit of your rosemary and thyme, into these holes. Coat the lamb with olive oil and rub in your remaining garlic and herb mixture into the lamb. Set aside for a moment whilst you prepare the potatoes.
3). Boil the kettle with enough water to fill the pan for boiling the potatoes. Wash and chop the potatoes into smaller pieces depending on how big they are (this will help them to cook faster). Bring the kettle water to a boil on the hob, add a pinch of salt to your pan to season the water and then add your potatoes. Cook until they are soft enough for a knife to easily slide into the potatoes. These will take around 15-20 minutes to cook.
4). Prepare your veg. Slice the aubergine widthways into ½ cm thick slices. Slice the courgettes to about the same thickness. Slice the red pepper into 2cm thick strips. Peel and slice your red onion. Peel and crush your remaining garlic cloves. Put all of these vegetables on a baking tray and season with salt and pepper, drizzle with a bit of olive oil and add your remaining sprigs of rosemary and thyme. Cook for 10 minutes.
All the veg
5). Turn the vegetables over, and add in your lamb and potatoes and cook for a further 20 minutes. The lamb will be medium well so if you want it more medium simply cook the vegetables for longer before you add in the lamb – you could cook the lamb for around 10-12 minutes instead. (Optional – if you want, 5 minutes before the lamb is done add your feta cheese to the top of the chops, it will melt into the lamb and add an extra dash of saltiness to the dish).
6). Serve up your lamb with the vegetables when finished.