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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 180 C or 250 degrees F. | 2. Cut the potatoes into 1cm slices and place in a large roasting tray along with half the olive oil, salt and pepper. | 3. Mix until well coated and roast for 20 minutes. | 4. Add the garlic and thyme, tossing again to coat and bake for another 8-10 minutes or until the potatoes are both crisp and tender. | 5. Take the potatoes out and keep warm in a separate dish. | 6. Meanwhile, heat another roasting tin on the stove. | 7. Season the lamb and then add the remaining olive oil to the pan. | 8. When the oil is hot, sear the lamb on each side for a minute or so until it starts to brown. | 9. Transfer to the oven for 10-12 minutes until just tender but still with a touch of pink in the middle. | 10. Take out of the oven and leave to rest in a warm place. | 11. Add the zucchini and tomatoes to the roasting tin that had the potatoes in it and bake for 10 minutes, turning the veggies occasionally. | 12. Place the potatoes on warmed plates. | 13. Spoon over the cooked veggeies. | 14. Carve the lamb, place on top and drizzle over the meat and veggie juices as a gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
new potato	600		scrubbed	-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
garlic	6	cloves	chopped	26.82	5.9508	1.1448	0.09
thyme leaf	2	teaspoons		-	-	-	-
lamb chop	4			-	-	-	-
zucchini	2		chopped	66.64	12.1912	4.7432	1.2544
tomato	4		ripe quartered	248.2759	55.0525	12.9535	2.1589

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.