Lamb Roast

Make 10 x 1 cm-deep cuts all over the lamb leg portion. Push a slice of garlic and half of the chopped rosemary into each cut of the lamb. Drizzle with half the olive oil. Season well with salt and pepper.

Heat a large ovenproof frying pan over a medium-high heat. Cook the lamb leg portion for 3 minutes on each side, or until browned. Transfer the pan to the oven and cook for a further 25-30 minutes for medium rare, or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes. Slice into 1 cm thick pieces. Tip: If you don’t have an ovenproof frying pan, transfer the browned lamb to a baking paper lined oven tray and cook as directed.

Meanwhile, place the potato and carrot on lined oven tray in a single layer. Drizzle with the remaining olive oil and rosemary, and season well with salt and pepper. Toss to coat well. Place in the oven and cook for 30-35 minutes, or until golden and cooked through.

While the lamb is resting and the vegetables are almost cooked, place the green beans in a medium bowl. Pour over the boiling water and leave for 2-3 minutes. Drain.