Roasted leg of lamb with ratatouille-stuffed tomatoes

Roasted leg of lamb with ratatouille-stuffed tomatoes

Kitchin Suppers
Laura Edwards

This is one of my favourite Sunday roasts. You can’t get much more British than a leg of lamb, but serving it in this way gives a certain Mediterranean feel and flavour, which makes the dish seem light and fresh. Infusing the lamb with flavourings like rosemary and fennel seeds makes it deliciously tasty. Most side dishes work with lamb, so choose your vegetables according to the season. You might also like to serve new potatoes alongside here, or a potato gratin.


Quantity Ingredient
1.2kg boned and rolled leg of lamb
5 garlic cloves, peeled and chopped
handful rosemary sprigs, roughly chopped, leaves only
1 teaspoon ground cumin
1 teaspoon fennel seeds
sea salt
freshly ground black pepper
250ml Lamb stock
or 250ml Chicken stock
50g butter

Stuffed tomatoes

Quantity Ingredient
4 large tomatoes on the vine
olive oil, for cooking
1 onion, peeled and diced
3 garlic cloves, peeled and finely chopped
1 tablespoon dried herbs de provence
1 courgette, diced
1 aubergine, diced
1 red pepper, cored, deseeded and diced


  1. Place the lamb on a board. In a bowl, mix together the garlic, rosemary, cumin and fennel seeds. Using a sharp knife, pierce little slits all over the surface of the lamb. Using your fingers, push the rosemary and spice mixture into the cuts. Season the meat with salt and pepper. Put to one side.
  2. To prepare the tomatoes, snip them off the vine, but leave the stalks intact. Cut a slice off the top off the tomatoes, removing about a quarter, and reserve these lids. Using a teaspoon, carefully scoop out the juice and seeds from inside, leaving the shells intact; set aside, along with the tops.
  3. For the ratatouille stuffing, heat a heavy-based saucepan over a medium heat and add a little olive oil. Add the onion and cook slowly for 3–4 minutes. Stir in the garlic and dried herbs. Now turn up the heat and add the courgette, aubergine and some salt and pepper. Cook, stirring often, for a further 3–4 minutes; you may need to add more olive oil as the aubergine will absorb quite a lot. Add the red pepper and cook for a further 2–3 minutes, stirring occasionally. Check the seasoning and take off the heat.
  4. To cook the lamb, heat the oven to 180°C. Heat a heavy-based ovenproof pan over a medium-high heat and add a little olive oil. Add the lamb joint and colour on all sides, allowing 3–4 minutes. Transfer to the oven and roast for 15 minutes.
  5. Meanwhile, fill the tomatoes with the ratatouille and put the lids back on. Stand the stuffed tomatoes in a small roasting tray. Add the stock, butter and a drizzle of olive oil to the tray.
  6. When the meat has been roasting for 15 minutes, turn the setting down to 160°C and put the stuffed tomatoes into the oven. Roast the meat for a further 20 minutes, along with the tomatoes, basting these with the pan juices from time to time.
  7. Rest the lamb in a warm place for 10 minutes. Slice the meat and serve with the stuffed tomatoes, spooning over all the pan juices.
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