I love the seasons in London. And now it’s time for the season of mist and mellow fruitfulness, to quote Keats. Autumn’s arrived. You wake up to atmospheric, misty mornings and go to sleep to the comforting patter of steady drizzle, the sky’s a different colour and well, there’s a definite nip in the air. The trees in our local park are just starting to change colour and soon everywhere will be a carpet of (often soggy) leaves. Just the time to start thinking comfort food.
One pot (or dish in this case) recipes are always great – simply chuck everything in and cook. I’ve made this one a bit more complex as I’ve used vegetables that need different cooking times so you need to add things in stages. But it’s all really easy. As it’s early autumn I decided to give everything a fresh lemon and mint flavour, don’t want to go too wintery just yet. Substantial, yet light with a healthy dose of veg, this is the perfect dinner for a cosy autumn evening in.
Serves 2
For the lamb
2 lamb leg steaks (about 375g)
3 tbsps olive oil
Juice of 1 lemon
Large handful of fresh mint, chopped
Good grind of black pepper
Marinate the lamb in the minty, lemon mixture for 3 to 4 hours
For the vegetables
1 large potato, cut into bitesize chunks
1 red onion, sliced
6 large florets of cauliflower
Half a small butternut, peeled and cut into chunks
2 tbsps mint jelly
1 handful fresh mint, chopped
2 tbsps olive oil
Toss the potates in the olive oil and mint.
Place in a roasting pan and roast for 20 mins at 180C
Add the butternut and roast for 10 mins
Add the cauliflower and roast for 10 mins
Add the red onions and top with the lamb steaks, stir in the mint jelly
Roast for 20 mins
Check all the vegetables are cooked and serve
I like my lamb nicely pink inside as you can see here. I sliced it diagonally and served it spread on top of all the veg.
