Easter lamb with roast spring vegetables

• porsi: Serves 8

Bahan-bahan

1 x 2kg leg of Iamb

Sea salt and black pepper

1 large bunch fresh mint, leaves picked

1 garlic clove, peeled

150mI olive oil

600g new potatoes, quartered

100g fennel, trimmed and thickly sliced

225g carrots, thickly sliced

100g leeks, thickly sliced

200g courgettes, thickly sliced

250g asparagus, trimmed to 6cm lengths

1 tbsp plain flour

15g butter, at room temperature

200mI hot chicken stock

Petunjuk

1 Preheat the oven to 220°C/20°c fan/gas mark 7. Score the lamb all over and season with salt and pepper.

2 Combine the mint and garlic in a food processor and pulse to combine. With the motor running, slowly stream in most of the oil and combine until a paste forms (leave about two tablespoons of the oil for later). Brush the mint mixture over the lamb and roast for one hour, brushing regularly.

3 Add the vegetables to a large roasting tray and drizzle over the reserved oil. Season well and roast in the oven with the Iamb for 35-45 minutes, until the vegetables are tender and the Iamb is cooked through. Remove from the oven and leave to rest.

4 Remove the Iamb from the tin and set aside. Strain any fat from the tin, then add the roasting tin to the hob over a medium-high heat. Mash together the flour and butter, then whisk into the tin.

5 Whisk in the hot chicken stock and simmer until thickened.

6 Carve the Iamb and serve with the roasted vegetables and gravy.