Lamb Leg With Tapenade And Courgette Salad

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Take your lamb out of the fridge, open the packet and let it adjust to room temperature

Peel and roughly chop your garlic

Add your black olives, capers, chopped garlic (don't like raw garlic? Go easy!), 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt to a food processor and blitz until smooth – this is your tapenade

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 and pepper

Heat a large, wide-based pan (preferably non-stick) over a high heat

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

Boil a kettle

While the lamb is cooking, add your bulgur wheat and sultanas to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

Transfer the browned lamb to a baking 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 for 3 min before slicing – this is your roast lamb

Meanwhile, chop your parsley finely, including the stalks

Crumble your Greek cheese

Cut your lemon[s] in half

Peel your courgette[s], then continue to peel lengths until you end up with a pile of courgette 'ribbons'

Add the juice of the lemon to a bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt

Add the courgette ribbons and stir it all together – this is your courgette salad

Once the bulgur is cooked, stir through the crumbled Greek cheese and chopped parsley and give everything a good mix up – this is your Greek cheese bulgur

Slice the rested lamb finely