The Big Glut Recipe - September

Roast lamb and autumn vegetables

Use some of your glut of vegetables and serve four with a taste from the garden accompanied by a fresh mint pesto. The list looks long but it’s really very easy.

Ingredients

• A 700g (1lb 8oz) boneless lamb from leg or fillet
• 700g (25oz) new potatoes
• 1 butternut squash
• 4 large ripe tomatoes
• 1 large courgette
• 2 artichokes
• 4 large garlic cloves
• 100ml (3.5fl oz) white wine
• 2 tbsp olive oil
• Black pepper
• Rustic chunky bread
• 2 tbsp toasted flaked almonds
• 1 tsp Dijon mustard
• Bunch of fresh mint
• Juice of half a lemon
• 1 tbsp olive oil
• Black pepper

Get the oven hot to 190C/Gas 5. Halve the potatoes if they are large and par-boil them in salted boiling water for about five to ten minutes.  While they are cooking cut the lamb into 5cm chunks. Drain the potatoes and place them in a large roasting tin with the lamb, squash, courgette, tomatoes, unpeeled garlic, halved artichokes and drizzle over the olive oil, mixing everything well together.  Season with black pepper and roast for 45 – 55 minutes and at the halfway stage add the white wine, stirring and mixing again.

Make the mint pesto by chopping the almonds in a food processor and add the mint, mustard and lemon juice, blending to a paste. Add the oil, blend and season to taste.  Serve with the rustic bread to soak up the vegetable and lamb juices.

Recipe and image courtesy GoodFood