Lamb boulangère

Pop in the oven and go for a walk, and lunch will be ready when you get back. Serves 6 • Ready in 3 hrs 45 mins 5 garlic cloves, crushed

4tbsp chopped fresh mint

2tbsp chopped fresh rosemary leaves

125g butter, softened

2.5kg leg of lamb

2kg potatoes, finely sliced

1 onion, sliced

600ml vegetable stock

For the pepper and mint salsa:

3 red peppers

2tbsp olive oil

1 red onion, sliced

Juice of ½ a lemon

2tbsp capers, rinsed

2tbsp olive oil

1tbsp red wine vinegar

1tsp honey

2tbsp chopped fresh mint

1 Heat the oven to 160C/gas 3. Butter a large roasting tin and find a rack large enough to rest on top of it. Mix together the garlic, mint, rosemary and butter in a bowl and season well.

2 Make about eight deep cuts over the lamb. Spread the butter mixture into the cuts and over the top of the lamb.

3 Layer the potatoes and onion in the roasting tin, seasoning well between each layer. Pour the stock over the top. 4 Put the lamb on the rack over the roasting tin. Cover with foil and roast for 3 hrs. Remove the foil and roast for a further 30 mins to brown.

5 For the salsa, put the red peppers on a baking tray, drizzle with oil and roast with the lamb for 45 mins until slightly charred. Put the peppers in a bowl, cover with cling film and leave to cool. Put the red onion in another bowl, add the lemon juice, season with salt and set aside to marinate. Peel the skin off the peppers, slice the flesh and add to the onion bowl with any juice. Add the capers, oil, vinegar, honey and mint, season and stir to mix.

6 When the lamb is cooked, re-cover with foil and stand for 10 mins. Slice and serve with the potatoes and salsa. Per serving: 775 cals, 51g fat, 23g sat fat, 8g carbs