Roast Lamb With Garlic Crushed New Potatoes

Roast lamb is a tasty favourite in my house and the addition of crushed garlic and fennel ramps up the digestion-boosting factor. If you have any leftover potatoes from this dish, eat them cold tomorrow, sprinkled with a few spices for a gut-boosting prebiotic snack.

Serves 4, Plus Leftovers 694 cals per serving

leg of grass-fed lamb, about

2kg 2 fennel bulbs, trimmed and roughly chopped (tossed in a little olive oil)

2 bulbs garlic, left whole and tops sliced off Sea salt and black pepper

Drizzle of olive or rapeseed oil

Handful of oregano leaves, roughly chopped

Handful of mint leaves, roughly chopped pinch sumac

1 tsp dried oregano 900g organic new potatoes

1 tbsp extra virgin olive oil Steamed greens or asparagus to serve

Preheat the oven to 220°C/425°F/ Gas Mark 7. Sit the lamb, fennel and garlic in a large roasting tin and

season well with salt and pepper. In a bowl, put the olive oil, oregano, mint, sumac and dried oregano and mix together. Smother evenly all over the lamb. Put in the oven and cook for half an hour, then turn the oven down to 200°C/400°F/Gas Mark 6 and cook for a further hour. If you like your lamb pink, cook for a little less. Remove from the oven, cover with foil to keep warm and let it sit for about 20 minutes.

While the lamb is cooking, put the potatoes in a pan of salted water, cook for about 15-20 minutes or until tender when poked with a sharp knife. Drain and return to the pan, add the olive oil and squeeze the garlic out of several of the roasted garlic cloves on to the potatoes, then roughly crush them. Taste, and season if required.

Slice the lamb to serve, accompanied by the fennel, the crushed potatoes, any extra garlic cloves and some steamed greens or asparagus.