“This one-pot wonder makes a great Sunday roast. If you’re unsure about French trimming the lamb, ask your butcher to do it for you. Spreading the lamb with Harissa paste gives it a warm, spicy flavour while adding a deep red colour that looks stunning on the plate. Using sweet potatoes can also make a nice change from traditional roasties”. Alison Baker, Expert Home Economist


Serves 4

  • 2 French-trimmed tacks of lamb (the bones stick out) each cut into half 
  • 1 small bunch of rosemary 4 cloves of garlic, sliced 
  • 2 tablespoons harissa paste 
  • 2 red peppers cut into wedges 
  • 2 courgettes, roughly chopped 
  • 2 sweet potatoes, peeled and cut into wedges 
  • 3 tablespoons olive oil 
  • 200g cherry tomatoes on the vine


  • Pre-heat the oven to 220⁰C (210⁰C fan), gas mark 6
  • Cut slits in the outer side of the meaty side, and push half the garlic and several sprigs of rosemary into the meat
  • Spread the meaty side of each rack with the harissa paste, and then transfer them to a large roasting tin
  • Add the rest of the garlic, peppers, courgettes and sweet potatoes. Sprinkle with rosemary leaves
  • Drizzle with the olive oil and roast for 15 minutes
  • Turn the vegetables, add the tomatoes and cook for a further 15 minutes until the meat is cooked thoroughly