Gulf News Food Show: Roasted lamb with zesty vegetables recipe

80 gms Potatoes

100 gms Red capsicum

100 gms Green capsicum

100 gms Yellow capsicum

100 gms Orange capsicum

50 gms Carrots

15 gms Garlic, chopped

1 tbsp Oregano

1 tsp Pepper powder

2 tbsp Dijon mustard

1 tbsp Paprika

½ Lemon, juice

2 tbsp Olive oil

Salt to taste

Method

Start the marination of the meat the day before. In a large container, add the salt, pepper, ¾ tablespoon of oregano, and paprika, and mix well to combine evenly.

Season the meat using the mixture, making sure the spices are evenly distributed throughout. Keep the meat covered well and refrigerated so that it does not dry out.

Preheat the oven to 240°C. Put the potatoes, zucchini, chopped white onion, carrots, and capsicums in a roasting pan and season with salt and pepper. Put the olive oil, lemon juice, mustard, garlic, and the remaining oregano in a blender and mix well. Pour this mixture onto the potatoes, zucchini, carrots, and capsicums, and add some water to semi-cover the vegetables.

Grease the oven's grilling rack well with oil and place the lamb on it. Place the meat in the oven and roasting pan under the grilling rack so that all the juice from the lamb drops onto the vegetables and gives all its flavour. After 15 minutes, reduce the temperature to 180°C and let the lamb cook for at least 3 hours. Occasionally, check the vegetables to make sure there is enough water.

After 3 hours, retrieve the meat from the oven. The lamb should be cooked through and slightly falling apart. Check the lamb by piercing the thickest part of the joint with a fork. A slightly pink colour is medium, and the juices should run clear on well-done cooking. Another way to check the meat is by using a meat thermometer.

Now, turn the oven to 200°C and let the lamb cook for a few more minutes to make it crispy and golden brown. Place the lamb in a large tray, serve it with the vegetables, and pour on some juices from the roasting pan. Don't forget that the meat needs to rest after cooking before carving.

Tips

You can customise the recipe by adding your favourite vegetables.

Always ensure the use of fresh ingredients for the best flavour.

Marinate the meat before cooking for enhanced taste.

This recipe is one of my favourites, as it offers a perfect balance of flavour without overwhelming spiciness. Given the dish's rich nutrient content, it is an effective way to encourage kids to eat their vegetables. This versatile dish is an excellent choice for gatherings and is remarkably easy to prepare.

- Chef Christos Lymperis, Executive Resident Chef at waterfront market

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