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Easter Roasted Lamb with Creamy Vegetable Bake

Serves: 4

Preparation time: 5 minutes

Cooking time: 3½ hrs

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Ingredients

  • 850-900g frozen New Zealand Half Lamb Leg - fillet or knuckle end
  • 1 garlic clove, peeled and crushed
  • 500g potatoes (preferably Maris Piper), peeled and sliced
  • 350g tomatoes, sliced
  • 3 large courgettes, sliced
  • 1 red onion, peeled and thinly sliced
  • 284ml carton double cream
  • Salt and freshly ground black pepper
  • Fresh rosemary, to garnish (optional)

Instructions

1. Unwrap the lamb and place in a large shallow ovenproof dish or small roasting tin. Cover lamb with foil and cook in the oven at 150C/300F/Gas 2 for 2½ hours.

2. Remove lamb from oven and transfer to a plate. Drain fat from dish or tin and sprinkle with garlic. Cover with layers of the vegetables and season with salt and pepper. Return lamb to the dish and season with black pepper. Cook, uncovered for a further 1¼ hrs.

3. Remove lamb from dish and put on a warmed plate. Rest in a warm place for 15 minutes. Pour the cream over the vegetables and return to the oven for a further 15 minutes until the cream is bubbling. Carve the lamb and serve in thick slices with the baked vegetables. Garnish with rosemary, if liked.