Served with spring vegetables, this is a great way to enjoy roast lamb on Easter Sunday.
Boneless leg of lamb
4 garlic cloves
2 tbsp olive oil
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Start by peeling and thickly slicing the onions and carrots.
Preheat the oven to 200 degrees and put the onions and carrots in a large roasting tray.
Prepare the lamb by removing any string and trimming off the excess fat. Place the meat on top of the veg skin side up.
Slice the garlic cloves and pierce the meat. Push the garlic slices into the holes, rub the lamb with the oil and pour 100 ml water into the tray.
Roast uncovered for 45 minutes at the top of the oven and cook to your own preference.
Rest the meat under foil for ten minutes while you cook your accompanying vegetables.
Choose what veg you would like to eat with the lamb, we recommend baby carrots, broad beans and peas, but it’s up to you which you prefer. Add the veg to a large pan of salted water and cook until tender.
Drain the veg and season to taste.
Carve the lamb into slices, serve with veg.