Bacon and Rosemary Roast Lamb



1 x 1.3kg easy-carve de-boned lamb leg

50g butter

¼ cup parsley, chopped

2 tbsp rosemary, chopped

2 tbsp thyme, chopped

1 onion, chopped finely

2 cloves garlic, crushed

12 slices streaky bacon and or pancetta, chopped finely

1 teaspoon sea salt flakes

pepper to taste

1 cup panko

1 egg

Minted Peas

100g butter

1 onion, finely diced

8 garlic, cloves, crushed

600g fresh (or frozen peas)

1 cup water

¼ cup mint leaves, roughly torn

1 teaspoon salt

1 teaspoon freshly ground black pepper

Classic Thick Gravy

1 tbsp plain flour

1 ½ cups good beef or chicken stock


Sherry Vinegar


freshly ground pepper



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.


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.


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

Crush the minted peas with a fork or blitz to make a coarse puree