Green roast lamb
Ingredients
- 500 g (1lb 2oz) new potatoes, larger ones halved
- 2 aubergines, cut into 2cm/¾in rounds, any large ones halved
- 1 red onion, cut into 8 wedges
- Zest and juice 1 lemon
- 6 garlic cloves, kept whole and squashed
- 1/2 x 15 g pack fresh oregano, leaves only, chopped
- 3 tbsp. olive oil
- 2 x 300-350 g lamb rump
- 2 tsp. Dijon mustard
- 250 g (9oz) cherry tomatoes on the vine
- 15 g (½oz) fresh oregano, leaves only
- 1 garlic clove
- 50 g (2oz) pistachios
- 25 g (1oz) grated pecorino
- 1 tbsp. olive oil
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