Ingredients
500g new potatoes, halved and par-boiled for a few minutes
4 lean boneless lamb steaks
3 courgettes, cut into medium chunks
4 large tomatoes, quartered
6 garlic cloves, sliced
2 red onions, chopped
285g jar of artichoke hearts, drained reserving 2 tbsp of the oil
175ml white wine
For the Mint Pesto:
2 tbsp toasted flaked almonds
1 bunch mint, stalks removed
1 tsp Dijon mustard
Juice of half a lemon
6 tbsp olive oil
Method
In your Everhot roasting tin mix the potatoes, courgettes, tomatoes, onions, garlic and artichokes with the oil and season well. Spread the ingredients evenly across the tray.
Cook on the bottom shelf of the top oven set to 220 degrees for 45-50 mins. Remove from the oven and lay the lamb steaks over the top of the vegetables and cook for a further 30 mins. until the lamb is tender and the vegetables are cooked. You can use the grill for the last few minutes of cooking to brown the lamb.
To make the pesto, put the almonds into the food processor and whiz until chopped, add the mint, mustard and lemon and whiz to a rough paste, gradually adding the oil and seasoning.
To plate up spoon the vegetables onto a plate and top with a lamb steak, garnish with the pesto and serve.
