Mediterranean vegetables and roast lamb

When you’ve got your head deep in the books your oven can become your best friend. It’s an amazing addition to any kitchen that you can more or less throw things into and they come out not only ready to eat, but tasting truly divine.

I threw some chopped sweet potato, kipfler potatoes, tomatoes, spanish onion and zucchini in a pan with some olive oil and rosemary and baked until done.

I also baked some lamb for a couple of hours rubbed with a paste made from anchovy, mint, lemon juice, olive oil and garlic.

Then I served it all up with some baba ghanoush.

About ten minutes prep. The oven did the rest. Too good.

I didn’t even have time to shoot the before and after shots of the lamb. Next time.




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