• 4 - 5 individual PGI Welsh Lamb rump joints (approx. 180g each)
• 4 tbsp (small jar) harissa paste
• 6 garlic cloves, peeled and halved
• 2 lemons, cut into wedges
• 350g small potatoes, halved if large
• 1 red onion, peeled and cut into wedges
• 1 onion, peeled and cut into wedges
• 1 red pepper, cut into large cubes
• 1 tbsp oil
• 1 pack of Tenderstem broccoli
• 300g cherry tomatoes on the vine
• Basil leaves, for garnish
• Seeded bread, to serve
Heat the oven to 190°C/170°C fan/gas 5. Using a sharp knife, score a diamond pattern onto the fat on top of the rumps. Rub the harissa paste into the fat and all over the meat.
In a large bowl, toss together the garlic, lemon, potatoes, onions and pepper. Add the oil and stir to coat all the vegetables.
Place the vegetables in a deep oven tray, season well, then top with the lamb pieces and place in the oven for 30 mins. If you like your lamb pink, remove the lamb from the oven after 30 mins and keep it warm - for well done, leave in with the vegetables.
After 30 mins, add the broccoli and tomatoes and brush with the juices in the tray. Squeeze the lemon wedges over the vegetables and return to the oven for 20 mins.
Rest the meat for 5 mins before slicing. When ready to serve, scatter over the basil leaves and enjoy with seeded bread to mop up the delicious juices.