Roast Lamb with Rosemary, Red Wine Jus & Roasted Vegetables
Preparing and cooking a healthy, home made family meal every evening is no easy feat for us busy parents is it?!
After school activities combined with pressing deadlines means we have less spare time nowadays and dinnertimes can turn into dinner dilemmas in an instant!
As much as I love cooking, realistically I can’t spend hours slaving over the stove every night, but equally it’s important to me that my family eat nutritious and fresh food, which is why I love sharing my easy and healthy family meals with all my lovely readers.
So when I was invited to London last week for an exclusive blogger event with celebrity mum and recipe author Fay Ripley and Red Tractor Beef and Lamb, I couldn’t wait to get I jumped my ‘Nigella On’ and take part in a cooking challenge to create a mini roast in under 50 minutes!
I’m a huge Cold Feet fan, so it was fabulous meeting Fay Ripley (who reveals some exciting information in my Vlog of the day (below) about an upcoming series!) and I love her latest cook books ‘Fay Makes It Easy’ which include, ‘100 delicious recipes to impress with no stress’.
She even forgave me when I called her Tina Fey on camera! Oops!
..We were all tasked with creating our roast lamb or beef recipe and I opted for a Mediterranean style roast making a red wine jus with garlic, rosemary and roasted vegetables. I’m sharing the recipe below for this week’s Tasty Tuesdays.
When you’re using quality ingredients and great cuts of meat, I believe in keeping the flavours simple for the tastiest dish. My kids love this roast of mine.
The red wine jus is also fine for children too as the alcohol evaporates.
Such tasty cuts of meat!
When choosing your meat – whether it’s beef or lamb –always look out for a quality mark like the Red Tractor logo which guarantees the meat you are buying is farm assured.
Watch out Nigella
Here I am with Tina Fey 😉 I mean Fay Ripley
Thanks to La Redoute for the sheer top, ensuring I look glam in the kitchen (as you do)!
And it’s ready to go in the oven
And here’s my finished dish!
Fay Ripley then judged each of our roasts and whilst I didn’t win, Fay did comment that she thought my lamb was the best cooked which was a touching compliment!
Well done to well deserving winner Afra of Mad Mum of 7, her dish was delicious!
It was such a fun day, spending time with my blogging mates who share this wonderful world of blogging made it awesome.
My highlight was hanging out, eating and laughing my way through the day with my gorgeous friend Charlotte of Berice Baby (far right).
Now it’s time for my recipe
Roast Lamb With Rosemary, Red Wine Jus & Roasted Vegetables
Preparation time: 10 minutes
Cooking time: 35-40 minutes (for medium)
1 x 350-400g (12-14oz) lean lamb mini roasting joint
Freshly milled black pepper
Good quality Olive Oil
3 large sprigs of rosemary
6 garlic cloves
250ml of good quality of red wine
8 vine tomatoes
200g/7oz new potatoes, washed and quartered
Preheat the oven to Gas mark 5, 190°C, 375°F.
Mix the salt, pepper and olive oil together and rub into the lamb joint and then stud it with rosemary and garlic.
Place into a large baking tray with your potatoes, tomatoes and extra sprigs of rosemary. Drizzle with more olive oil.
Cook for 35 – 40 minutes depending on how pink you and your family like your lamb.
About 5 minutes before the lamb is ready, add your red wine to the oven tray with water and reduce to a jus.
Remove lamb and vegetables from oven and serve with jus.