EASTER feast

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Herb and Bacon Seasoned Lamb

SERVES 6 PREP & COOK 2 HOURS 10 MINS

2kg leg of lamb

■ 1 tbsp olive oil

■ 2 x 165g pouches Lamb & Rosemary Gravy

SEASONING

■25g butter, chopped

■ 125g short cut bacon, finely chopped

■ 2 cloves garlic, chopped

■1½ cups fresh white breadcrumbs

■1/3 cup chopped fresh parsley

■2 tsp chopped fresh rosemary, plus extra sprigs to garnish

■ 2 tsp finely grated lemon rind 1 tbsp lemon juice

■ 2 tbsp fruit chutney

1 Make three deep cuts down to the bone, about 4cm apart, across top of lamb.

2SEASONING Melt butter in a frying pan over a medium-high heat. Add bacon and garlic. Cook, stirring, until bacon is light golden. Remove from heat. Stir in remaining ingredients.

3 Press seasoning evenly and firmly into cuts in lamb. Transfer to an oiled, large roasting pan. Drizzle with oil. Season with salt and pepper. Cover loosely with foil.

4 Cook in a 180C preheated oven for 30 mins. Remove foil. Cook for a further 1 hour, or until cooked to your liking. Transfer lamb to a tray. Rest, loosely covered with foil, for 10 mins.

5 Place roasting pan over a medium-high heat. Add ¼ cup water. Cook, stirring, for 1-2 mins, scraping up any pieces clinging to base of pan. Meanwhile, heat gravy following stovetop directions on packet. Strain liquid from roasting pan and the lamb resting juices through a sieve into gravy. Stir until hot.

6 Serve sliced lamb with gravy.

Cajun Roasted Cauliflower and Chickpeas

SERVES 6

PREP & COOK 50 MINS