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John and Lisa's Weekend Kitchen

Roast lamb Provençal with crispy kale & flavoured salt

John and Lisa have some beautiful Weekend Warmers in their kitchen today. They start the day with their new family favourite - bacon, egg and spinach pretzels with a frothy caramel iced coffee on the side. Next it’s Lisa’s gorgeous Provençal roast lamb - a one tray roast that’s as simple as it is delicious. On the side, or even on its own, is a beautiful cheese, leek and cauliflower pie. And save room for something sweet, with little self-saucing butterscotch puddings to finish.

Roast lamb Provençal with crispy kale & flavoured salt

Serves 6-8

Ingredients

Roast lamb

1 leg of lamb (bone in) approx. 1.5kg

Olive oil

1 tbsp vegetable oil (or any lightly flavoured oil)

Salt and pepper

5 stems rosemary, picked into small sprigs

1 bulb garlic, a few cloves peeled and sliced (and the rest bashed)

4 large waxy potatoes, peeled and cut into chunks 

1 large onion, peeled and sliced

2 tsp fresh or dried thyme

6 plum tomatoes, halved lengthways

250ml dry white wine

100g pitted black olives

8 tinned anchovy fillets

Crispy kale

400g curly kale, stems removed and leaves roughly torn

Flavoured salts (for example garlic, truffle or rosemary flavoured salt)


Method

Roast lamb

1. Preheat the oven to 190ºC/170ºC fan.

2. Score the lamb 1cm deep in a criss cross pattern across the top. Push a small sprig of rosemary and a couple of slices of garlic into the slits. Drizzle with a little bit of vegetable oil and generously season with salt.

3. Tip the potatoes, onions and tomatoes into a large roasting tin. Drizzle over a little olive oil, season with salt and pepper then toss together. Shake everything out into an even layer and set a wire rack on top. Lay the lamb on the rack then roast for 1 hour and 30 minutes (optionally you can give all of the vegetables below a quick shake halfway through the cooking process).

4. Take lamb out of the oven and set aside to rest, and set aside your roasted potatoes (keeping the juices in the roasting tin). Set the lamb roasting tin over a medium-high heat on the hob, add the wine, olives and anchovies and let everything bubble up for a few minutes. Add your rested lamb and roast potatoes onto a large serving dish and then spoon over your Provencal sauce, and serve with a side of crispy kale.

Crispy kale

1. Lower the oven to 150ºC/130ºC fan. Divide the kale between two roasting tins, drizzle with a little olive oil and toss to coat. Scatter over a little of the flavoured salt then bake for 15 - 20 minutes, turning halfway through cooking, until crisp.

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John and Lisa's Weekend Kitchen