All-in-one roast lamb recipe

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This one-pot lamb recipe is simple & delicious combining tender lamb steaks with crisp roast potatoes to make a tasty dinner perfect for the family

Easter roast lamb recipes: All-in-one roast lamb
(Image credit: TI Media Limited)
  • healthy
Serves2
SkillEasy
Preparation Time15 mins
Cooking Time45 mins
Total Time1 hours
Nutrition Per PortionRDA
Calories450 Kcal23%
Fat18 g26%
Saturated Fat6 g30%
By
published
in Recipes

This all-in-one roast lamb recipe is simple to make and the perfect Sunday roast dinner alternative. It combines tender lamb steaks, soft and crisp roast potatoes and sweet red onion together to make a mouth-watering dinner that is sure to become a family favourite. We've added a few cherry tomatoes for a five-a-day boost but this is delicious with an extra side of veg. Green favourites like broccoli and peas are delicious with the gravy and will add another colour to the dish. If it's a weekend then you could drink the rest of the bottle of wine with your meal, you deserve a treat!

Ingredients

  • 2tsp olive oil
  • 2 lamb steaks
  • 300g peeled potatoes
  • 1 red onion
  • 2 whole garlic cloves
  • 2 sprigs rosemary
  • 100ml white wine
  • Cherry tomatoes

WEIGHT CONVERTER

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Method

  1. Set the oven to 200°C/400°F/Gas Mark 6.
  2. Heat olive oil in an ovenproof frying pan. Add lamb steaks and fry for a couple of min on each side. Remove from pan.
  3. Add olive oil and, when hot, stir in peeled potatoes, cut into small chunks and onion, peeled and cut into wedges. Fry for 4-5 mins, stirring occasionally until the veg are browning.
  4. Add whole garlic cloves and sprigs of rosemary and put the lamb back in the pan.
  5. Roast in the oven for 20 mins, then turn the potatoes and onion and pour in white wine. Balance a few cherry tomatoes on top. Roast for another
  6. 10-15 mins, until the tomatoes start to split. Serve with black olives.
Top Tip for making All-in-one roast lamb

Use 4 lamb chops instead of the steaks, if you prefer. For a lower-budget version,replace the wine with 100ml stock and drizzle with about a tablespoon of balsamic vinegar before serving.

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