Ingredients
- 4 roasting potatoes (900 g/2 lb in total), such as russet burbank or sebago
- 2 rosemary sprigs, leaves picked
- 1½ tablespoons olive oil
- 2 × 400 g (14 oz) boneless lamb mini (rump) roasts
- 4 large vine-ripened tomatoes (about 800 g/1 lb 12 oz in total), halved
- 6 large unpeeled garlic cloves
Extras, for adults
- aïoli, to serve
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Peel the potatoes, then cut them into fat chips (fries) about 1.5 cm (⅝ inch) thick.
2. Line a large baking tray with baking paper (the paper will help the potato chips become crisp during cooking). Scatter the chips and rosemary leaves over the baking paper, drizzle with a tablespoon of the olive oil, toss to coat well and set aside.
3. Place the lamb roasts on another baking tray and rub all over with the remaining oil. Rub one roast with freshly ground black pepper for the adults. Add the tomatoes to the tray, brush lightly with oil and bake for 15 minutes.
4. Add the garlic cloves to the roasts and place the tray of chips on the lower shelf of the oven. Bake for 10 minutes, then toss the chips in the oil. Bake for another 20–25 minutes, or until the garlic and tomatoes are tender and the lamb is just cooked. Transfer the lamb to a plate and cover loosely with foil. Remove the garlic and tomatoes from the oven and allow to cool slightly.
5. Bake the chips for another 10 minutes, or until golden and crisp.
6. Meanwhile, remove the skin from the tomatoes and squeeze the garlic cloves from their skins. Mash the garlic in a saucepan with the tomatoes and bring to a simmer. Cook over medium heat for 5–6 minutes, or until the mixture has thickened slightly.
7. Carve the lamb and serve with the chips and roast tomato sauce.
