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This is my own adaptation of the classic Roast Lamb but with a twist of the Mediterranean using
fresh local ingredients and the wild mountain herbs.
 Ingredients
Leg joint of Lamb (boned if you prefer)
8 cloves of garlic pealed
a hand full of fresh rosemary sprigs (growing wild if possible)
olive oil
salt and pepper
For the vegetables:
Cherry Tomatoes
Red & Green Peppers
Courgettes
Baby new potatoes
Sweet Potato
Olive Oil
Salt & pepper
How to prepare
Place the leg of lamb in a roasting tin and after brushing with olive oil, make regular "cross" incisions on the surface of the lamb and then push into each space a clove of garlic and a small sprig of rosemary.
Cook on a medium heat for about 2 hours (cooking slowly brings out the flavours more and makes the meat very tender) If you prefer pink lamb, turn the oven up and cook it quicker.
In a separate roasting tray place a mixture of large cherry tomatoes, sliced courgettes, chopped red & green peppers and par-boiled baby new and sweet potato. Drizzle with olive oil, and sprinkle with salt and pepper and
let cook slowly until the vegetables are soft and slightly blackened in places
To serve place the lamb in the centre of a large serving dish and arrange the roasted vegetables around the base. To make a delicious "jus" for the meat, using the tray that you cooked the meat in, add water and swill around, picking up all the sticky pieces of meat and garlic that have stuck to the tin, and then add a little flour to make a roux and thin with meat stock. You can add a little bit of port to taste if you wish.
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