Roasted Rosemary Lamb Leg With Mash & Caramelised Onion Gravy

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9, boil a kettle, then take your lamb leg joint[s] out of the fridge, open the packet and let it adjust to room temperature

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

heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a medium-high heat

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

Peel and slice your red onion[s]

Crush your garlic open by squashing it with the side of a knife and discard the skin

Once the lamb is browned, remove the dish from the heat, then add the sliced onion, peeled garlic and your rosemary with a splash of cold water

Put the dish in the oven, uncovered, for 18-20 min or until the lamb is cooked through and very slightly pink inside

Tip: Prefer no pink meat? Cook your lamb for 3-5 min longer!

Meanwhile, peel and chop your potatoes into bite-sized pieces

Add the chopped potatoes to a pot of boiled water over a high heat and bring to the boil

Cook for 12-15 min or until fork-tender

Wash your shredded kale, then pat it dry with kitchen paper

Add the shredded kale to a large piece of tin foil (or two!) with a generous splash of cold water and a large knob of butter

Scrunch the foil around the shredded kale to form a tightly sealed parcel[s] and add to a baking tray

Put the tray in the oven for 10-12 min or until tender – this is your buttered kale

Reboil half a kettle

Once the lamb is cooked, transfer it to a clean chopping board to rest for 3 min before slicing – this is your roast lamb

Return the dish to a high heat and remove the rosemary

Add your gravy base, onion marmalade and beef stock mix to the dish with 125ml [200ml] [250ml] boiled water

Cook for 2-3 min, stirring regularly, or until thickened – this is your caramelised onion gravy

Once the potatoes are tender, drain and return to the pot to steam dry

Return the potatoes to a low heat with a knob of butter and a splash of milk

Season with a pinch of salt and pepper and mash until smooth – this is your mash