Roast British leg of lamb, carrots, peas and bacon, duck fat roast potatoes and creamed leek gratin

Pierce the lamb and stud with garlic and rosemary

Peel and slice carrots - blanch

Defrost the peas

Dice & wash the leek

Chop the parsley

Slice the garlic

Slice the onions

1. Season the lamb and seal the meat on all sides in a hot pan with some oil - then transfer to an over at 180oC for 1hr 45 mins, remove from theoven, cover and allow to rest for at least 20mins

2. On a papered tray cook the roast potatoes in the oven for 25mins until crisp & golden.

3. In a pan over a medium heat melt 15g of the butter and quickly fry the leeks, and half of the garlic and pancetta until soft and slightlycaramelised add the cream and gently simmer and thicken slightly, add the parsley then spoon into a suitable oven proof dish.

4. Melt the remaining butter in a pan then add the breadcrumbs and fry quickly until golden, spoon onto the leek gratin and cook in the oven 2-3mins until golden.

5. In a pan fry the remaining pancetta, and onion together in the butter - add in the peas and carrots.

6. Warm and softly fry the remaining garlic and rosemary in a pan - deglaze the sauce over the top and bring to a boil - pass

7. Slice the lamb and serve with the roast potatoes, peas & carrots, leek gratin and the gravy