Method:

Preheat oven to 200°C

Butter into the pan, onion and garlic sweat off.

Add bacon, salt and pepper and stir.

Panko bread crumbs into a mixing bowl, and herbs and the heated mixture. Sir together with an egg to bind it.

Place the stuffing into the centre of the lamb leg and place into a baking tray. Season the lamb with salt and pepper, and a drizzle of olive oil.

Cook at 200C for 15-20 mins, then turn down the oven temperature to 175C for 40 minutes or until it is cooked as desired.

Let the lamb rest for about half the cooking time before carving.

Gravy:

Add the flour to the dripping or lamb fat/juices in the pan and stir over a low heat for about 5 minutes, until the flour is cooked and the roux begins to colour.

Add the port and sherry vinegar and stir.

Add the stock a little at a time, stirring continuously. You may find you want to add more or less liquid just add enough to make a thick, smooth gravy that’s the thickness you like best. Lower the heat and cook for around 5 minutes at a very low simmer.

Remove the pan from the heat and stir in the cream; it will give your gravy a lovely sheen.

Taste and adjust seasoning to your liking.

Peas:

Melt butter in a saucepan over medium heat

Add onion & garlic

Sweat for about 10 mins (until onion soft & translucent)

Add the peas to the pan & pour on the water

Bring to the boil, lower the heat & simmer for 5-8 minutes

Stir in mint

Season with salt & pepper