Cooking Instructions
1.
Preheat the oven to 220°C/200°C fan/gas mark 7.
2.
To make the gremolata, pick the needles from the
rosemary sprigs (1 bunch)
(reserving a few sprigs), then place with the
anchovies (8)
,
garlic (2 cloves)
,
lemon zest (1)
and
extra virgin olive oil (10 tsp)
in a food processor and blitz.
3.
Season the
lamb leg (1.5 kg)
generously. Place it onto a large roasting tray and roast in the preheated oven for 20 minutes. Reduce the oven to 180°C (170°C fan) gas mark 4 and cook for a further 40 minutes. Meanwhile, mix the
Mediterranean veg mix (1 pack)
and
potatoes (4)
with the reserved rosemary sprigs, a little
oil (to taste)
and
salt (to taste)
and
pepper (to taste)
. After 40 minutes, remove the lamb from the oven, add the potato and veg mix to the tray and spread out evenly. Cover the lamb with the gremolata, then roast for a further 25–45 minutes, until the lamb is cooked to your liking.
4.
Remove from the oven and allow the lamb to rest for 15 minutes before carving. Toss the roasted veg and potatoes in all the juices left in the pan and squeeze over the
lemon juice (1)
.