Preparation Time : 10mins
Cooking Time : 50mins
Serves : 6
Cook's Tip :

Something to cook when you have a little more time on your hands and want to create something that family and friends can gather around for an occasion. 

Ingredients :
  • Leg of lamb, Bone In
  • 1 Large Onion, quartered
  • 3 Red Chillies, one split lengthways, the other 2 sliced into rings
  • 2 Bay Leaves
  • 2 Cloves of Garlic, halved
  • 100g Butter
  • 50ml Olive Oil
  • 4 Sweetcorn, each cut into 4 pieces
  • 18 Baby Carrots, washed
Directons :

Place the lamb, onion, the split chilli, bay leaves and garlic into a pot large enough to hold everything comfortably. Cover with cold water, add two teaspoons of salt, then bring to the boil and simmer for 45 minutes, ideally with a lid on.
Turn the oven to 180°C. Heat up a roasting dish at the same time with the butter and olive oil in it. Remove the lamb from the poaching liquor and place it in the dish. Put it in the oven and roast for 30 minutes.
Mix the sweetcorn and carrots with the remaining chilli and season with salt. Turn the lamb over and place the vegetables around it then return it to the oven. Cook the lamb for a further 15 minutes then remove it from the dish and cover with foil to rest for 15 minutes.
Mix the vegetables with the roasting juices and cook a further 10 minutes, then transfer the vegetables and all of the pan juices to a serving dish.

To Serve:
To serve, slice the meat off the bone and serve with the vegetables. Mashed potato is an excellent accompaniment to this, especially if you mix hot English mustard paste and cream into the mash.