Seasonal Roast Lamb with a Tarragon Twist and Glazed Vegetables

Seasonal Roast Lamb with a Tarragon Twist and Glazed Vegetables

Dish facts

Serves: 2

Costs:  £10 (approx)

Prep time: 10 mins

Cooking time: 1hr 30 mins

Healthy switch:  This is healthy enough! We’ve even ditched the ‘carbs’ for you.

How fattening is this? (1 low, 3 high): *

Difficulty (1 low, 3 high): *

WOW factor (1 low, 3 high): **

You’ll need:  a blender and a roasting tin

Ingredients

The rub/marinade

Bunch of fresh tarragon

Generous splash of olive oil

1 large clove of garlic

1 large table spoon of demerara sugar

100g baby spinach

Salt

Pepper

 The roast

Lamb fillet (approx 9oz)

500g organic baby carrots

3 x large leaks (approx 500g)

300g turnip

 Optional

• Experiment with adding different vegetables but remember that root vegetables roast better than most so won’t go soggy!
• You could replace this veg selection with Mediterranean veg and top with feta cheese for serving. Both work well with tarragon.
• Feel free to add some potatoes – of your choice.
• If you can’t get hold of lamb fillets you can use shoulder.

Method

• Roughly chop the tarragon and pop it into the blender along with the olive oil, chopped garlic, spinach, sugar, salt & pepper. Blend until a thick paste like texture is formed.
• Take the mixture and rub it into the meat.
• Put the meat in the middle of a large baking tray and surround it with the carrots (whole) and the roughly chopped leaks and turnip.
• There’s no need to season the veg or add oil as the marinade and the lamb juices will run over the vegetables to give moisture and the sugar in the marinade, coupled with the tarragon, provides a sweet glaze that makes the vegetables absolutely delicious.

Seasonal cooking, with a tarragon twist! We’ll be exploring the world of herbs and on our blog so feel free to get in touch with any tips.