Serves 2<\/p>\n
Ingredients<\/strong><\/p>\n \u00bd Leg of Lamb (Tesco) (p) Method<\/strong><\/p>\n Remove Lamb from wrapping, wash & dry, with a sharp knife cut & remove the leg bone with care, lay out the meat, remove any excess fat, spray with frylight, season with S & P, rub well in, chop-up the rosemary and sprinkle with \u00bd of the rosemary, repeat on the other side.
\n\u00bd Packet snap peas (s)
\n1 Large carrot (s)
\n1 Portion of pre-made red cabbage (s)
\n3 Potatoes cut into wedges
\n3 Sprigs of rosemary
\nCup of frozen peas (p) (f)<\/p>\n
\nPre-heat the oven to 200C.
\nPlace the meat in a baking tray with a grill in the base to allow any fat to run off, place in the middle of the cooker & cook for 30 mins, reduce the heat to 180C & continue for another 30 mins or until the lamb is cooked.
\nGet the potatoes into wedges, part boil, drain and return to the saucepan, shake to roughen the edges then season with your favourite seasoning, tip on to a flat tray, sprayed with frylight, cook in the oven on the bottom shelf at the same time as the meat.
\nCook the carrots & Peas in boiling water for 5-8 mins until \u201cAl Dente\u201d
\nHeat up the pre made red cabbage.
\nMake your favourite gravy.
\nRemove the lamb & allow to rest, then slice thinly.
\nPlate up & add gravy as required. Add mint sauce if liked.<\/p>\n