Roasted courgette & tomatoes with lamb


Picking, picking always picking – so that we don’t end up with a glut of courgettes and tomatoes. A garden forage has has given some lovely veg, although we do have a giant courgette, (now marrow) sitting in the kitchen waiting for a purpose, fate unknown. Sometimes, trying to come up with new ways to present the same veg is easier said than done, but this recipe was an easy and tasty week night tea.

You don’t have to use any meat if you prefer. It makes a lovely veg dish, there are plenty of good flavours which make it a complete meal. However, I would probably throw some feta on top if keeping it meat free, just because I love feta.


3 carrots
2 leeks
3 courgettes
6 small/medium tomatoes
4 cloves of garlic, sliced
500g neck fillet of lamb
Olive oil
Handful of parsley
6 or so sprigs thyme
1tbsp cumin
50ml water

Serves 4-6

Preheat your oven to 190C. Chop the courgettes, leeks & tomatoes into wedges. The carrots need to be in slices, (less than 1/2 cm thick). Chop the meat into pieces also.


Keep tomatoes to one side for later, place the other chopped ingredients including sliced garlic, into an oven dish, cover liberally with olive oil. Chop the parsley, add this to the dish with the cumin and thyme and mix. Place the tomatoes on top, throw on a few small knobs of butter as well. Season and lastly add the water to the dish.

Cover with foil. Bake for 1 hr 30 mins, then turn down oven to 170C, uncover and bake for further 30 mins. Serve with a fresh, crusty bread to soak up any juices.

You could have many variations to this meal, swap the carrots for butternut squash, chuck in some small potatoes, but always be generous with the herbs and cumin.



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