Roast lamb with cherry tomatoes and thyme

Serves 4

Ingredients:

1 tbsp olive oil

2lb (900g) boneless leg of lamb, trimmed of excess fat and butterflied

2 ½lb (1.1kg) baby new potatoes

sea salt and freshly ground black pepper

handful of fresh thyme sprigs

12–16 cherry tomatoes on the vine

1–2 tsp red currant jelly, plus extra for serving, if desired

Method:

1 Preheat the oven to 375°F (190°C). Pour half the oil into a large flameproof roasting pan and set it over high heat. When very hot, add the lamb, and cook for 8–12 minutes, turning once, until browned all over.

2 Toss the new potatoes with the remaining oil and add to the pan. Season with salt and pepper, add the thyme, and cook in the oven for 45 minutes if you like your lamb rare, 1 hour for medium, and 1 hour 15 minutes for well-done. Add the tomatoes for the last 15 minutes of cooking. Remove the lamb and keep warm while it rests.

3 Place the potatoes and tomatoes aside and keep warm. Move the pan to a work surface. Skim away any fat, add the jelly, and set over high heat. Stir well, adding boiling water until the gravy reaches the desired consistency. Allow to bubble, then reduce to a simmer and cook for a few minutes. Slice the lamb and serve with potatoes, tomatoes, gravy, and mint sauce or red currant jelly on the side.

Roast lamb with cherry tomatoes and thyme