Want to save some cash? Use lamb shoulder instead of leg of lamb – but you’ll need to allow 4 hours cooking time and reduce the oven temperature to 160C, Gas 3!
SERVES 8 – PREP 15 MINS – COOK 2 hours 30 mins
6 garlic cloves,
4tbsp olive oil
3tbsp mint sauce
130g lemon and pepper
2kg leg of lamb
4 red onions
3 red peppers, deseeded and
4 sprigs rosemary
1 Put the garlic cloves in a processor with 3tbsp olive oil, mint sauce and breadcrumbs. Blend together to combine.
2 Pierce the lamb several times with a knife and season generously. Smother the mint crust over the top of the lamb. Chill until needed (if you like).
3 Heat oven to 200C, Gas 6. Put the lamb into a roasting tin with the onions, peppers and 3 rosemary sprigs. Drizzle with remaining olive oil.
4 Cover with foil and roast for 2 hours 5 mins or 25 mins for every 450g . 5 Uncover foil and cook for 25 more mins.
5 Rest for 10 mins before carving.
Per serving: 474 cals, 23g fat (8g saturated), 20g carbs