Abruzzi Lamb Leg With Balsamic Tomatoes

Take your lamb leg joint[s] out of the fridge, open the packet and let it adjust to room temperature, then preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle

Cut your waxy potatoes into discs, then add them to a pot of boiling water over a high heat and cook for 8 min or until fork-tender, once done, drain and set aside to steam dry

Add your pistachios to a baking tray and put in the oven for 3 min or until lightly toasted, then set aside and reserve the tray

Remove the string from your lamb leg joint[s], then pat dry with kitchen paper and season all over with a generous pinch of salt

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the seasoned lamb and cook for 3-4 min or until browned on all sides

Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your rosemary, drained potatoes and a generous pinch of salt and cook, stirring frequently, for 15-17 min or until golden and crispy – these are your sautéed potatoes

Meanwhile, line the reserved baking tray with non-stick baking paper

Chop your cherry tomatoes in half

Add the halved cherry tomatoes to the tray, with your balsamic vinegar and a pinch of salt

Drizzle the tomatoes with olive oil, give everything a good mix up and push them to one side of the tray – these are your balsamic tomatoes

Transfer the browned lamb to the other side of the tray

Put the tray in the oven for 8-9 min for rare, 10-12 min for medium-rare and 12-14 min for medium

Once the lamb is cooked, transfer it to a clean chopping board to rest

Put the tray back in the oven for a further 5 min or until the tomatoes have caramelised

Peel and chop your garlic roughly

Chop your parsley roughly, including the stalks

Add the chopped garlic, chopped parsley, your grated Italian hard cheese and most of the pistachios (save some for garnish!) to a food processor

Add 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil, 3 tbsp [4 1/2 tbsp] [6 tbsp] cold water and a generous pinch of salt and blitz until smooth – this is your pistachio nut pesto

Chop the reserved pistachios roughly