Ingredients

Serves 4

Lamb Roast:
1 x boned leg of lamb
Couple of cloves garlic, crushed or finely chopped
Lemon juice
Salt
Oil
4 skewers or satay sticks, soaked 

 
Stuffing: 
1 cup fresh breadcrumbs
1 tsp Masterchef mixed herbs
1 onion, chopped
½ cup dried apricots (or chopped fruit mixed with sultanas)


Smashed Potatoes:
12 small or 6 medium roasting potatoes
Oil
Salt
Lemon juice


Mint sauce:
2 level teaspoons fresh mint
90 grams sugar
½ teaspoon salt
2 tablespoons water
150ml brown vinegar 


Gravy:
 Dollop of tomato Sauce
1 tsp Parisian essence
1 dessertspoon flour
Dash of Worcestershire sauce
1 cup pan juices from roast
Water if needed

Method

Preheat oven to 180°C.

Combine stuffing ingredients and fill in the cavity of the lamb leg. Secure opening  with skewers (nicer that string as it looks bad when you have to suck all the juice out of the string!)

Season the leg of lamb all over with lemon juice, salt, garlic and oil. Place in a deep baking dish.

Cover and cook for approximately 1½ hours.

Serve with mint sauce, gravy, smashed potatoes, carrots, beans and cauliflower cheese.

 

To prepare potatoes: Peel and cut into halves or quarters, depending on size.

Par boil or place in a microwave bag and partially cook in the microwave. The potatoes should still be firm.
Whilst still in the bag, smash against the wall or bash with a rolling pan so that some bits crumble off.

Heat an oven proof dish with oil on the stove. Add the potatoes and coat with the hot oil.

Season with salt and sprinkle with lemon juice. Bake in the oven until crunchy.

To make mint sauce, combine all ingredients except the mint in a saucepan. Boil for 4 minutes then add the mint.

To make gravy, place all ingredients in a saucepan and boil until it thickens. Add water if needed.