Roast Leg of Lamb with Spring Vegetables

Take the lamb out of the fridge a couple of hours before cooking. Season the lamb all over with salt and pepper. Peel a few cloves of garlic, cut in half lengthwise and put in a roasting tin along with some sprigs of fresh rosemary. Put the lamb on top of the garlic/rosemary, add to the tin a glass of white wine and a wineglass of water, and put in the oven  Picture  . Try and keep the oven at around 400°F/200°C and cook for a couple of hours.

Meanwhile top and tail the courgettes, cut in half lengthwise and season lightly with salt and pepper. Put into an ovenproof dish skin side down and sprinkle over some olive oil. Add this to the oven and cook for about twenty minutes or until tender. Take out and sprinkle over a little chopped fresh basil  Picture  .

Prepare the sprouting brocolli, pod the peas and steam together until the peas are just tender. Put in a serving dish and sprinkle over a very little olive oil  Picture  .

When the lamb is done put on to a serving dish. Remove the rosemary from the roasting tin, and spoon off any excess fat from the tin if necessary. Crush the garlic with a wooden spoon, and stir in a level tablespoonful of flour. Pour over a good glass of red wine and stir over a medium heat to make a gravy. Add a little water if you need to. Season with salt and pepper.

Cut thick slices of meat off the lamb and serve with vegetables with a little gravy poured over  Zoom  .