Slow roast lamb and late summer squash and vegetable traybake

A super easy supper or a lovely lunch with friends from Miranda Gore Browne. Traybakes and slow-roasting are a great way to enjoy lamb at its most delicious. Squash, potatoes, courgettes and tomatoes are all abundant and add flavour, colour and lots of goodness to this tasty and homely dish

Ingredients

• 2 tbsp rapeseed oil
• 3 red onions
• 500g new potatoes
• 2 x breast of lamb or
• 4 x lamb shanks or half a shoulder or lamb
• 1 butternut squash or summer squash (approximately 800g)
• 2 courgettes
• 300g cherry tomatoes
• Garden herbs (mint and thyme)
• 1 tbsp oil
• 1 tbsp balsamic vinegar

Method

1. Heat up a frying pan and add a little of the oil. Sear the lamb, turning until browned all over.
2. Preheat the oven to 200 degrees and line a deep roasting tin with non-stick baking paper or a reusable cooking tin liner.
3. Peel and then chop the onions into chunks and spread across the base of the tin.
4. Cut the new potatoes in half and add to the tin.
5. Chop the ends off the squash and cut in half carefully long-ways using a sharp knife. Lie the squash flat side down on a chopping board and cut into slices about a cm thick (no need to peel). Spread the sliced squash over the potatoes and onions. Drizzle with the remaining rapeseed oil and add a few bunches of fresh herbs. Put the browned lamb on top and then season everything with salt and pepper. Cover with foil and put into the preheated oven to roast for about an hour.
6. Turn the oven down to 170 degrees, turn over the vegetables and then put the tin back in to roast for another hour at the lower temperature.
7. Take the tin out of the oven, add the cherry tomatoes on their vines and the chopped courgettes, drizzle with a little oil and some balsamic vinegar. Put back into the oven (without the foil) and roast for a final 20-30 minutes at 190 degrees.