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Roasted Lamb with Autumn Vegetables and Mint Pesto

This is a wonderful no fuss meal - cut the lamb and veggies into cubes and slow roast in a moderate oven. Serve it with buttered couscous and mint pesto.

Serves 4

Ingredients

700g/1lb 9oz lean boneless lamb, either leg or fillet
700g/1lb 9oz new potatoes , halved if large
1 butternut squash, peeled and seeded
1 large courgette
4 large ripe tomatoes
4 fat garlic cloves
Few pieces artichoke hearts in oil, drained
2 tbsp olive oil
Small glass white wine

For the pesto

2 tbsp toasted flaked almonds
Bunch fresh mint, stalks removed
1 tsp dijon mustard
Juice of half a lemon
1 tbsp olive oil

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Method

Preheat the oven to 190C/Gas 5/fan 170c.
Part boil the potatoes. Cut the lamb into 5cm chunks. Cut the squash and courgette into large chunks. Quarter the tomatoes. Tip the lamb, potatoes, squash, courgette, tomatoes, garlic, artichokes, oil, salt and pepper into a large roasting tin and mix together with your hands until everything is glistening. Spread everything out in the tin. Bake for 45-55 minutes, splashing with wine halfway through the cooking and stirring everything gently.
Meanwhile make the pesto. Put the almonds into a food processor and whizz until chopped. Add the mint, mustard and lemon and whiz to a rough paste. Gradually add the oil and season well. Spoon the pesto into a small bowl and put on the table for everyone to drizzle over their lamb and vegetables.

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