Roast lamb is a true national favourite and this twist is wonderful to have any time of the year.

Ingredients

• 1 leg of lamb
• 4 cloves garlic, crushed and peeled
• 1 branch fresh rosemary
• salt and pepper
• 2 tblsp oil
• 1 onion, peeled and finely chopped
• 1 carrot, peeled and finely chopped
• 1 leek, trimmed and finely chopped
• 1 cup water
• 300 gram can butter beans, well drained

Method

1. Take note of the weight of the leg of lamb. Using a long sharp knife make 16 deep slits all over the leg of lamb. Cut each garlic clove into quarters. Stuff each slit in the lamb with a piece of garlic and a few sprigs of rosemary. Season well with salt and pepper.
2. Heat the oil in a large flame-proof casserole and cook the onion, carrot and leek for 4-5 minutes until softened.
3. Sit the lamb on top of the vegetables and pour in the water. Cover and cook for 180 degrees Celsius for 30 minutes per 500 grams. Rinse the beans well and scatter around the lamb. Cover and cook a further 30 minutes.
4. Stand the lamb for 15 minutes without lifting the lid before carving and serving with a good spoonful of the vegetable and bean broth, green vegetables and your favourite potatoes.

Cooks Tips

Instead of rosemary you could try thyme here, with 3-4 rashers of chopped bacon scattered on top before cooking.