Quick mid week roast dinner - sorted

Ingredients:

1 small lamb joint
Venezia baby potatoes or any other waxy salad potato
No peel carrots, topped and tailed and cut into chunks, on a slant
Dry thyme
2 oz. of butter
2 tablespoons of olive oil
3-4 leeks, cleaned and sliced in rings
White cabbage, chopped
Creme fraiche
1 large onion
Mushrooms
Bacon
A splash of white wine
Salt and pepper to season

Method:

If you have a rotisserie, then skewer the lamb, brush with olive oil and seasoning.  If not, it will be fine in an ordinary oven heated to 200C.  Turn down to 180C after the first 15 minutes.  This piece weighed 575g so I cooked it for 1 hour.  To have been pink inside, I think 45 minutes plus resting time would have been better.

Whilst the lamb is cooking, the rest is fairly straightforward.  

Mushrooms, bacon, onions in white wine

Peel and slice the onion.  Cut in half and cut into slices and fry in a little butter and olive oil.  Snip the bacon with kitchen scissors and drop the pieces in the pan.  Then slice the mushrooms and add them.  Stir them altogether and cook for about 5 minutes before adding a splash or two of white wine.








 Thyme glazed carrots


 Cook the carrots in salted water until tender.  Drain and return to the pan with a knob of butter, black pepper and thyme.  Simmer for a few minutes until coated.



 Creamy leeks and white cabbage in creme fraiche

Boil the leeks and cabbage in salted water for around 5 minutes, then drain in a colander.  Add a knob of butter to the pan and the creme fraiche, warm gently and return the leeks and cabbage to the sauce with some black pepper.



Venezia potatoes boiled then roasted 

Boil the potatoes in salted water for 10 minutes until cooked through.  Meanwhile heat some oil in the oven.  Drain the potatoes in a colander and place in the oil.  Return to the oven for half an hour at 200C.

 

 If you aren't keen on lamb it could be replaced by beef or pork.