Ingredients

2.2 kg Coop British lamb whole leg, at room temperature
4 garlic cloves, halved
10g rosemary, picked into small sprigs, plus extra to garnish
2 carrots, chopped
2 onions, quartered
2 celery stalks, roughly chopped
500ml lamb or beef stock, made with 1 stock cube
1kg new potatoes
1 tbsp rapeseed oil
200ml red wine
2 x 170g packs of trimmed fine beans
150g radishes, halved
1 tsp local unsalted butter
1 tbsp chopped mint
1 tbsp lemon zest
Flat leaf parsley sprigs, to garnish

Method

1. Preheat the oven to 180°C/fan 160°C/gas 4

2. Put the lamb in a large roasting tin and cut eight small, deep slits into the top

3. Press half a garlic clove and a sprig of rosemary into each, then season

4. Scatter the carrot, onion and celery around the lamb and pour over the stock

5. Put in the oven and roast for 30 mins, then a further 25 mins per 500g for medium, or 30 mins per 500g for well done

6. Baste every 30 mins with the juices from the tin

7. About 30 mins before the end of the lamb cooking time, put the potatoes into a roasting tin, toss in the oil, then season

8. Add to the oven below the lamb and roast for 45-50 mins

9. While the potatoes finish cooking, take the lamb out of the oven and spoon the veg and juices into a saucepan

10. Cover the lamb with foil and leave to rest for 20 mins

11. To make the gravy, bring the saucepan to a simmer and stir in the wine

12. Cook for 10 mins, then strain through a sieve, mashing the vegetables through with the back of a spoon. Discard anything left in the sieve

13. Return the gravy to the pan, season, then simmer for another 5 mins, or until reduced to your liking

14. Steam the fine beans and radishes for 5 mins, then toss with the butter, mint and lemon zest

15. Serve with the lamb and potatoes, garnished with parsley, with the gravy on the side