Saturday classics: Smoky tomato soup and roast of lamb recipes

Posted on: 12th Mar 2016 by: Aldo Zilli

So go on, get stuck in and good luck! 


2 tbsp olive oil

2 tbsp unsalted butter

1 brown onion, diced

1 garlic clove, finely chopped

3 tbsp smoked paprika

1 tbsp chipotle powder

2 tsp chopped oregano

1kg ripe tomatoes, cores cut out, roughly chopped

375ml chicken or vegetable stock

2 dried bay leaves

Salt and freshly ground black pepper

1 tbsp pouring cream

Toasted baguette with Gruyère cheese, to serve (optional)




Heat the olive oil and butter in a flameproof casserole dish over a medium-high heat, then add the onion and fry gently for about 8 minutes. Add the garlic and cook for 2 minutes, then add the paprika, chipotle and oregano and cook for a couple of minutes so the flavours really combine. 

Add the tomatoes, increase the heat and bring to the boil, then give them a good stir. Add the stock and bay leaves, reduce the heat and simmer gently for about 30 minutes.

Remove the soup from the heat. Discard the bay leaves. Taste the soup for seasoning, adding salt and black pepper as needed. Use a hand-held blender to blend the soup to a thick, smooth consistency. Add the cream and mix through. Return to the hob and heat through before serving.

Serve with slices of toasted baguette with the Gruyère cheese melted on top.



1 small roasting potato, peeled and halved

1 small sweet potato, peeled and cut into the same size and quantity as the potato 

1 small brown onion, peeled

3 garlic cloves, unpeeled 

2 tbsp olive oil

Four-point lamb rack

¼ tsp lemon pepper

2 rosemary sprigs

75 g frozen peas, steamed in the microwave for 2 minutes, to serve


For the gravy:

1 heaped tsp plain flour

1 tbsp wine (red or white)

Salt and freshly ground black pepper




Preheat the oven to 180°C/350°F/Gas Mark 4. 

Put the vegetables, including the onion and garlic, in a large bowl with half the olive oil and toss to evenly coat. Rub the remaining oil over the lamb, season with the lemon pepper and sprinkle over the rosemary sprigs. 

Put the lamb and vegetables in a roasting tin and cook for 50-60 minutes. If you prefer lamb pink, check it after 30-40 minutes. Take the lamb from the tin, cover with foil and set aside. When the vegetables are ready, remove them from the oven and put them on a plate. Turn off the oven. Keep the plate and the lamb warm in the oven. 

Put the roasting tin on the hob over a medium-high heat and add the flour to the juices. Use a fork or a wooden spoon to stir the flour, scraping up all the caramelised remains. Add the wine and stir through. (If you don’t want to use alcohol, use water or vegetable stock.)

Add 60ml of water and stir vigorously. Season with salt and pepper and add any lamb juices.

Serve the lamb and vegetables with the peas and the gravy spooned over.