Roast half leg of lamb

Ingredients

• Half leg of New Zealand lamb (thawed from frozen or chilled)
• 450g potatoes, peeled and roughly chopped
• 250g Chatenay carrots
• 350g butternut squash, peeled, seeds removed and cut into chunks
• 2 red onions, peeled and cut into wedges
• 3 tablespoons extra virgin olive oil
• 1 garlic bulb, cloves separated but left in their skin
• Zest of 1 lemon
• 2 teaspoons fennel seeds
• A few sprigs of rosemary
• 150ml white wine
• 1 tablespoon warm water
• Foil

Method

1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
2. Blanch the potatoes in boiling water for 5 minutes.
3. Place the lamb in a large, non-stick roasting tin, scatter round the carrots, squash , potatoes and red onions. Drizzle over the oil and season well.
4. Add a small glass of white wine and a splash of water.
5. Place the roasting tin in the oven for 10 minutes and then turn the oven down to  180°C, fan 160°C, gas mark 4.
6. After another 30 minutes add the rosemary and garlic sprigs to the pan and scatter the fennel seeds and lemon over the lamb.
7. Continue roasting until the vegetables are soft and starting to caramelise, and the lamb is cooked to your liking (approximately 20-30 minutes more for medium).
8. Add a splash more wine or water to the pan if it is looking dry. Once out of the oven cover with foil and allow to rest for 15 minutes before carving.