Lamb with Asparagus and Potatoes
In a bowl, combine lemon zest and juice, garlic, and rosemary; whisk in 1/4 cup plus 2 tablespoons oil. Season lamb with salt and pepper. Place in a large resealable bag, and add marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let sit at room temperature 1 hour (or refrigerate overnight), flipping bag halfway through.
Preheat oven to 180 degrees. (If lamb was marinated overnight, remove from refrigerator 1 hour before cooking.) Toss potatoes with remaining 2 tablespoons oil, and season with salt and pepper. Transfer to a roasting pan, and roast 20 minutes.OR new season potatoes - wash well but leave skin on, boil for 12-15 minutes.
Remove lamb from marinade, and season with salt and pepper. Push potatoes to edges of pan, add marinade and lamb, and roast 15 minutes. Reduce oven temperature to 140 degrees, and cook 40 minutes. Add asparagus, tossing to coat in pan juices, and cook until lamb is medium-rare, about 20 minutes more.
Tent lamb with foil, and let rest 20 minutes before carving and serving. If necessary to fully cook vegetables, return them to oven while meat is resting.
Indian Style Vegetable Curry
1 tablespoon sunflower oil
2 tablespoons brown mustard seeds
2 onions, coarsely grated
1 long green chilli, sliced
10 fresh curry leaves (see note), (optional)
Half cauliflower, cut into florets
500g sweet potato peeled, cut into 2cm pieces
1 eggplant (about 300g), cut into 2cm pieces
2 carrots, cut into 2cm pieces
400g can chopped tomatoes
2 garlic cloves, finely chopped
1 tablespoon grated ginger
1 tablespoon curry powder
1 teaspoon turmeric (fresh grated)
600ml vegetable liquid stock
100g green beans, trimmed
1 teaspoon garam masala (Indian spice mix)
1 tablespoon lime juice
2 tomatoes, finely chopped
2 tablespoons coriander leaves
Heat oil in a large, deep frypan over medium-high heat. Add mustard seeds and cook, stirring, for 1-2 minutes until starting to pop. Stir in onion, chilli and curry leaves, if using, and cook for 5 minutes. Add cauliflower, sweet potato, eggplant, carrot, canned tomatoes, garlic, ginger, curry powder, turmeric, stock and 1/2 teaspoon salt, then partially cover and simmer, stirring occasionally, for 30 minutes or until slightly reduced.
Add beans, garam masala, tamarind and half the fresh tomato. Season and cook for 5 minutes until beans are tender.
Divide curry among bowls. Top with coriander and remaining fresh tomato, then serve.