Masala Lamb Traybake with Carrots and Baby Potatoes

Ingredients

• 10 tbsp olive oil

• 1½ tbsp hot madras curry powder

• 2 garlic cloves, crushed

• 2 tbsp tomato ketchup

• 25g flat-leaf parsley

• 25g coriander

• ½ tbsp white wine vinegar

• 200g baby potatoes

• ½ x 400g bunch leafy carrots, sliced at an angle

• ¼ tsp (approx.) sea salt flakes

• 2 boneless lamb rump joints

Directions

• Step 1

  To make the masala salsa, fry 2 tbsp olive oil with the curry powder and garlic over a medium heat for 2 mins. Stir in the ketchup, 60ml water and ¼ tsp salt; cook for 5 mins, stirring occasionally. Mix in the remaining oil and leave to cool. Stir in the parsley, coriander and vinegar; season to taste.

• Step 2

  Parboil the potatoes in a pan of boiling water for 12 mins or until tender. Add the carrots for the final 5 mins; drain. Tip into a roasting tin and toss with 1 tbsp oil and 2-3 tbsp of the salsa. Season with some sea salt.

• Step 3

  Meanwhile, preheat the oven to 200°C/180°C fan/gas 6. Rub the lamb with the remaining 1 tbsp oil; season well with sea salt and pepper. Heat a frying pan over a medium-high heat and sear the lamb, fat-side down, for 5 mins or until golden.

• Step 4

  Transfer the lamb to the roasting tin with the veg; roast for 20 mins or until cooked to your liking. Let the meat rest for 10 mins before serving with the roasted veg, plus extra salsa on the side.

• Step 5

  Recipe Tip: Allow an extra 10 mins for the meat to rest before serving.