Roast Lamb with Carrots and Peas

Preheat the oven to 230°C | 450F | gas 8.

Place the leg of lamb into an ovenproof dish or roasting tin. Sprinkle with ½ the olive oil and season with the rock salt and some fresh ground black pepper. Roast in the oven for 20 minutes.

Take the lamb from the oven and turn it over, sprinkle it with the rest of the olive oil. Add the cloves of garlic to the dish, and scatter the joint with the rosemary and thyme.

Pour 250ml water around the lamb and return to the oven, lowering the temperature to 200°C | 400F | gas 6, and cooking for 1 hour 30-40 minutes.

Meanwhile peel the vegetables and cut the potatoes in half.

30 minutes before the lamb is cooked, place the carrots and turnips into a large saucepan big enough to hold all the vegetables, cover with water, add the butter in cubes and some salt and bring to the boil. Lower the heat and simmer for 10 minutes.

Add the potatoes and the asparagus to the simmering pan, and cook for 15 minutes over the low simmering heat.

Add the sugar snap peas after 15 minutes and cook for a further 5 minutes. Add the haricot beans to the pan.

When the cooking time of the lamb is finished, remove from the oven, cover in foil, turn the oven off and place the lamb somewhere warm to stand for 10 minutes.