LEG OF LAMB WITH ROSEMARY POTATOES

This delicious roast is easy to prepare and the perfect way to feed a crowd.

Serves: 6

Preparation: 30 minutes, plus standing and resting Cooking: 1 hour 50 minutes

5 garlic cloves, 1 crushed and 4 whole Zest 1 lemon

2tbsp olive oil

2kg whole leg of lamb

700g potatoes

300g sweet potatoes

1 large onion, sliced into thick rings 2 large sprigs rosemary, chopped

For the gravy:

500ml lamb stock

200ml full-bodied red wine

2 sprigs rosemary

Dozen juniper berries, lightly crushed 30g cold butter, diced

2tsp redcurrant jelly

1 Heat oven to 190°C (170°C fan oven) mark 5. Mix crushed garlic, lemon zest and 1tbsp oil. Rub mixture over lamb and stand for 30min.

2 Cut all potatoes into thick slices (about 5mm). Put in a large bowl with onion, rosemary, whole garlic cloves and remaining oil. Mix and season. Put into a large oiled roasting pan in an even layer.

3 Place a rack that will sit over the roasting pan and put lamb on top. Season. Pour 150ml water over the potatoes. Roast the lamb in the oven for about 11/2hr until juices run clear, adding another 150ml water to potatoes halfway through cooking.

4 Remove lamb and cover loosely with foil. Leave to rest for 20min. Keep vegetables warm.

5 While lamb is resting, make the gravy. Put stock and wine into a pan and bring to the boil. Add rosemary and juniper berries and simmer for 15-20min. Strain gravy and return to the rinsed-out pan. Whisk in butter a piece at a time until gravy is slightly thickened. Add redcurrant jelly and stir until melted. Carve lamb into thick slices and serve with the vegetables, gravy, mint sauce and greens.