For the lamb (Serves 6)
2kg whole leg lamb joint
3 cloves of garlic, thickly sliced
2-3 sprigs rosemary
1 onion, cut into chunks
2 carrots, cut into chunks
200g (7oz) frozen peas
1 small bunch mint, leaves only
1 tbsp capers, rinsed
12 blanched almonds, toasted and roughly chopped
1 small clove garlic, crushed
juice 1/2 small lemon
(37ml) 2 1/2 tbsp olive oil
2)Take the lamb out of the fridge 1hr before roasting to allow to come to room temperature. Heat oven to gas 7, or 220 C, fan 200 C. Place the chopped onion and carrot in a large roasting tin, then sit the lamb on top, season well and drizzle over the oil. Roast for 15 mins, then turn down to gas 5, or 190 C, fan 170 C and roast for a further 1hr 20 mins. Remove the lamb, cover lightly with foil and leave to rest in a warm place for 30-45 mins.
3)Meanwhile make the pesto sauce. Boil the kettle and pour over the peas, leave to stand for 1-2 mins. Drain the peas then run under cold water. Once cool transfer to the small bowl of a food processor. Add the remaining ingredients and blend to a smooth paste. Season and transfer to a serving dish.
4)Strain any lamb juices from the roasting tray into a small saucepan. Add any resting juices and heat through. Slice the lamb and serve with the roasting juices and pea and mint sauce.