1 boneless leg of lamb, tied with string
    1tbs light olive oil
    2-3 red onions, cut into wedges 3 cloves garlic, left whole and unpeeled
    400g chantenay or baby carrots, larger ones sliced lengthways
    6-8 baby parsnips, peeled and halved lengthways
    50ml lamb stock
    Freshly ground black pepper
    1 lemon, cut into wedges

    Large handful fresh flat leaf parsley, chopped
    Small handful fresh thyme, chopped
    Few sprigs oregano or rosemary, leaves only, chopped
    4tbs extra virgin olive oil
    1 lemon, squeezed


    Preheat oven to 170°C fan/190°C conventional/gas mark 5.

    Weigh the lamb joint and calculate cooking time, allowing 20-25 mins per 450/lb for meat a little pink in the middle.

    On hob, heat olive oil in casserole and add lamb joint, turning often, until just sealed.

    Remove the lamb and set aside. Turn off heat. Add onions, parsnips and carrots to casserole, plus 3 whole garlic cloves.

    Sit lamb on top of the veg, arrange lemon wedges around meat and pour over stock. Season well with black pepper.

    Cover with lid and cook in the oven for 15 mins, remove lid and cook for 30 mins more.

    To make the herb dressing, mix chopped herbs with lemon juice in a small bowl, stir in extra virgin olive oil.

    Remove from oven and spoon half of herb dressing over lamb, return to oven for the rest of the cooking time.

    Let meat rest for 20 mins before serving with potatoes and the rest of the herb dressing.

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