One Tray Lamb Roast with Lentils and Spinach
One tray dinners are what we all wish for. This hearty lamb roast is cooked on a bed of lentils, mushrooms, and spinach and makes you feel like you know how to nourish yourself. It's a well-rounded mix of protein, fibre, vitamins, and antioxidants, plus it's really delicious and surprisingly simple to pull together.
The base goes into the oven, you sear the lamb, then nestle it on top of the lentils and cook to pink perfection!
This is a one tray roast for 2 people, using a small marinated lamb shoulder around 400-500g, available at supermarkets and butchers. Double the recipe if you're feeding four. Just keep in mind when you're scaling up this recipe, you won't need to scale up the beef stock quite as much. Start with 1.5 cups of liquid.
The big handfuls of spinach mean you don't need to make salad tonight.
Enjoy!
Ingredients 13
1 leek, small, white part only, thinly sliced
4 cloves garlic, peeled, thinly sliced
1⁄4 cup olive oil
1 tbsp thyme, fresh, 4-5 sprigs
1⁄2 tsp salt
1⁄2 tsp pepper
1 can brown lentils, drained and rinsed
100 g button mushrooms, thinly sliced
1 1⁄2 tbsp red wine vinegar
40 g butter, cut into chunks
1 cup beef stock
1 lamb shoulder, 400-500g, marinated, butterflied
2 handfuls baby spinach, big
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Method 10
Preheat the oven to 180 degrees
Cut the green part off the , don't throw it away, it can be used in other recipes! Wash the white part well to remove any grit and then thinly slice. Put the sliced leek into a small baking tray. You want to choose a small baking dish to keep everything snug and the lentils juicy.
Peel the and thinly slice, and add to the . Drizzle with the , and then add the , and and mix together with tongs.
Drain and rinse the and add to the tray. Thinly slice the and add to the tray. Mix again.
Add the and , and dot the across the top of the vegetable, lentil mix. Cover the tray with foil and cook for 20 minutes.
While the base is cooking. Heat a fry pan, add a little and sear the for 3 minutes on both sides or until beautiful and brown.
Remove the tray from the oven and carefully remove the foil. Taste, adding more or if needed. Then place the in the middle of the tray, nestled into the vegetables and . If the lentils are looking dry add a little more stock, water or a splash of wine.
Return to the oven for another 30 minutes, or until the is perfectly cooked. Check the authors notes below for lamb cooking times and weights.
Remove from the oven, take the off the and transfer to a plate or board, loosely covered in foil. Let sit for 5 minutes or so. While the lamb is resting stir a few big handfuls of through the lentil mix. The heat will wilt the spinach. Thinly slice the lamb and return to the top of the lentils.
Serve warm.
Clove Kitchen's tips
For marinated butterflied lamb shoulder, cooking times vary by desired doneness. For rare (internal temperature 50–55°C / 120–130°F), roast 500g portions for 20–25 minutes, then rest for 7-10 minutes. For medium (internal temperature 60–65°C / 140–150°F), roast for 30–35 minutes, then rest. For well-done (internal temperature 70°C / 160°F and above), roast for 40–45 minutes, then rest. You can use a meat thermometer to check internal temperature, and remember the lamb will continue cooking slightly during resting. These times apply to butterflied lamb, which cooks faster due to being boneless and thinner.
Helpful tips
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Notes
5
