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.
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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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