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

Roast lamb with crunchy mint crust

Only 15 mins to prepare!

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