Rosemary roast lamb leg on garlicky scalloped potatoes recipe.

Ingredients

For your roast lamb:

• 1.8kg Butterflied lamb leg
• 4 rosemary sprigs
• 6 cloves garlic, finely sliced
• 1.5kg red skinned potatoes, or a large waxy variety
• 250ml white wine
• 400ml chicken stock

For your butter poached carrots:

• 1kg carrots
• 30g butter
• 100ml white wine (optional)
• ½ bunch parsley, finely chopped

For your braised peas:

• 5 streaky bacon rashers, finely sliced
• 3 garlic cloves, finely chopped
• 80ml white wine
• 100ml water or stock
• 500g frozen peas
• 4 mint sprigs, leaves finely chopped
• 1 lemon, zest and half juice

Method

Begin by heating your oven to 180°C/gas mark 4.

Prepare your lamb by seasoning it all over, then searing it on both sides in a large, smoking-hot frying pan until nicely golden. Place the leg, skin-side down, on a chopping board, add the rosemary sprigs in the centre, then fold the lamb in half, covering the herbs.

Finely slice the potatoes (not peeled) around 3-5mm thick and arrange them in a 30cm oven-proof shallow casserole, seasoning and adding garlic slivers in between each layer.

Place the lamb on top, then pour in the white wine and stock and roast in the oven for 1 hour and 20 minutes for a medium-rare finish. Halfway through, baste the lamb with some of the stock from the potatoes, and cover with foil if the potatoes are perfectly golden. Leave to rest for 20 minutes before carving.

To make the carrots, peel and slice lengthways, then place into a large, wide frying pan in a single layer. Pour over the wine, then top up with water until just covering the carrots, and add the butter. Cover with a cartouche (a circle of greaseproof paper the size of the pan) and simmer for 15-20 minutes.

(Keep an eye on it, when the liquid has almost evaporated, the carrots will be tender and lightly glazed in the butter. Please keep warm until you need to, then throw with chopped parsley before serving.)

To make the peas, add the bacon to a frying pan over a low heat to allow the fat to render out. Once golden and crisp, add the white wine, stock, and peas, and simmer for around 10 minutes over high heat until the liquid has reduced by half. Stir through mint, lemon zest and a squeeze of juice to finish.

Once rested, carve up the lamb and divide between plates, before proudly placing in on your table alongside your crispy potatoes, glazed carrots and braised peas.

Recipe & Images: Pollyanna Coupland OBO Legges Farmshop