Lamb is a good source of iron and zinc, and cooking with rosemary really complements the delicious flavour of the meat.

PREPARATION TIME: 30 MINUTES COOKING TIME: 3 HOURS, PLUS RESTING SERVES 8

 EASY

3kg (6Vilb) leg of lamb, trimmed

12 garlic cloves, sliced

3 sprigs fresh rosemary

2 onions, quartered

300ml (Vipt) red wine

25g (1oz) sea salt, crushed

3tbsp olive oil

for the potato dauphinoise:

25g (1oz) butter

1 garlic clove

300ml (Vipt) semi-skimmed milk

300ml (Vipt) half-fat creme fraiche

1.25kg (2lb 12oz) Maris Piper potatoes, very finely sliced

1  Heat the oven to 190 C, 170 С fan, 375 F, gas 5. Line a roasting tin with enough foil to cover the lamb. Pierce the lamb with a small knife and push in the garlic and rosemary. Put the lamb on the foil and place the onion quarters around it. Pour over the red wine, sprinkle with the sea salt and season with white pepper.

2 Heat the olive oil in a small pan. Pour over the lamb, seal the foil and roast in the oven for 3 hours. (Allow to rest for 30 minutes before carving.)

3 90 minutes before the lamb is ready, make the potato dauphinoise. Butter a large ovenproof dish. Using the flat side

of a knife, crush the garlic and mash it with 1 teaspoon of sea salt. Put in a large saute pan with the milk, creme fraiche and a good few grindings of pepper and bring it to the boil, slowly.

4 Add the potatoes to the pan, a couple of slices at a time, and stir to coat them evenly with the creme fraiche and milk. Slowly bring to the boil then simmer on a very low heat for 15 minutes, until the potatoes are almost tender and the starch has thickened the milk.

5 Turn the potatoes into the buttered dish, leaving behind any that have stuck. Bake in the oven for about 1 hour, until nicely browned on top. Serve immediately.

Per serving; 767 calories, 38g fat (17g saturated), 32g carbohydrate