Roast Lamb Chump with Garlic

Ingredients:

600g new potatoes, scrubbed
4 tbsp olive oil
6 garlic cloves, finely chopped
2 tsp fresh thyme leaves
4 175g lamb chump chops
2 courgettes, cut into rough cubes (or baby aubergines/eggplants, halved)
4 large ripe tomatoes, quartered (or whole baby tomatoes)
6 baby onions, halved
salt and pepper to taste

Method:

First prepare the potatoes by cutting into 1cm slices, placing in the bottom of a roasting tin and drizzling with 2 tbsp of the olive oil. Toss to coat them with the oil then season generously with salt and pepper. Roast for 20 minutes in an oven pre-heated to 180°C (350°F/Gas Mark 4) then add the garlic and thyme, tossing to mix. Roast for a further ten minutes until the potatoes are crisp and tender. Remove the potatoes and set aside, leaving the roasting juices in the pan.

Place a heavy-bottomed roasting tin on the hob, and add the remaining oil to this. Heat on medium heat and season the lamb. Add to the pan and sear on each side for a minute or two. Transfer too the oven and roast for about 15 minutes, until just done. Transfer to a warm plate and leave to rest in a warm place (such as the grill compartment of your oven). Add the courgettes to the same pan along with the halved baby onions and drizzle with a little of the garlic and thyme oil from the original pan (try to time things so that the potatoes and vegetables are ready together). Roast for five minutes then add the tomato wedges. Toss to coat with the oil then roast for five minutes, turning the vegetables occasionally.

To serve, slice the lamb, arrange the potatoes on warmed serving plates, place the vegetables on top and place the meat on top before drizzling the garlic-thyme olive oil and meat juices over the top as a sauce.