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Lamb shoulder fillet and roast vegetables

Succulent lamb fillets with Greek tzatziki.

Ingredients

  • 4 x 100g lamb shoulder fillets
  • 2 tbsp olive oil
  • 1 onion peeled, cut into chunks
  • 4 small leeks, cut into chunks
  • 4 carrots, quartered
  • 2 courgettes, cut into chunks
  • 300g new potatoes
  • 4 cloves garlic, crushed
  • 4 sprigs rosemary
  • 1/2 tsp ground cumin
  • 250g cherry vine tomatoes
  •  
  • For the tzatziki
  • 1/2 cucumber, cut into chunks
  • 200g Less than 3% Fat Greek Style yogurt
  • juice of 1/2 a lemon
  • 1 clove of garlic, crushed

Method

  1. Heat oven to 180ºC/160ºC Fan/Gas 4.
  2. Place all the vegetables in a roasting tin with the oil and roast for 30 minutes.
  3. Season the lamb with salt, pepper and cumin.
  4. Place on top of the vegetables and cook for a further 20 minutes.
  5. Add the tomatoes and cook for a further 5-10 minutes.
  6. Serve the lamb, sliced on top of the vegetables with tzatziki.
  7. To make tzatziki, mix all of the ingredients together.

Goes well with...

Point West Touriga Nacional

Point West Touriga Nacional

"Wonderfully robust & rich wine displaying herby, savoury flavours with hints of spice"

Perfect with..."Excellent for robust, meaty stews & strong cheeses"

Grape:
Touriga Nacional
Country:
Portugal
Price:
£7 - £10
Region:
Estremadura
International Wine Challenge 2011 BronzeDecanter World Wine Awards 2011 Commended
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4 Serves 4 people
15 Preparation time of 15 mins
60 Cooktime for 60 mins
530
Calories
27%
17g
Sugar
19%
25g
Fat
36%
3g
Saturate
15%
0.3g
Salt
5%
of your Guideline Daily Amount (GDA)

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