Roasted Lamb and Potatoes (French Gigot d’Agneau Pleureur)

A "crying lamb gigot" is the name of this delicious lamb recipe which is inspired by the one-dish meal French village women bake in community ovens. The lamb is cooked on a rack, and as it slowly cooks, the juice drips 'tears' onto the vegetables below.

4 medium sebago potatoes, cut into 4 cm pieces
1 large red capsicum, thickly sliced
1 large green capsicum, thickly sliced
1 large eggplant, cut into 4 cm pieces
2 Tbsp. extra-virgin olive oil
1 bulb garlic, halved crossways
⅓ cup mint jelly, warmed
1½ Tbsp. lemon juice, freshly squeezed
1 Tbsp. fresh thyme leaves
8 lamb loin chops, trimmed

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Place potato, capsicum and eggplant in a large roasting pan. Drizzle with 1½ Tbsp. oil. Toss to combine. Add garlic to pan. Roast for 45 minutes.

Meanwhile, combine mint jelly, lemon juice and thyme in a bowl. Heat remaining oil in a large non-stick frying pan over medium-high heat. Add lamb. Cook for 2 minutes each side or until browned. Remove from heat. Brush both sides of lamb with half the mint jelly mixture.

Arrange lamb over vegetables. Season with salt and pepper. Roast for a further 20-25 minutes, brushing with remaining mint jelly mixture halfway through cooking, for medium or until cooked to your liking.

Serve.

Makes 4 servings.

Suggested Pairing: A red Médoc wine.

For Dessert: Profiteroles, cream puffs filled with vanilla ice cream and topped with hot chocolate sauce.