EASY EASTER FEAST

Serve up something special this bank holiday weekend - for less

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Herby stuffed leg of lamb £3.60 PER SERVE

SERVES 6

This easy-carve roast has bags of flavour and can be prepared ahead.

PREP TIME: 20 MINS, PLUS RESTING
COOK TIME: 1 HR 30 MINS
CALS: 770 FAT: 49G
SAT FAT: 14G CARBS: 2G

YOU WILL NEED

100g almonds, walnuts or pine nuts, lightly toasted
1 bunch mint, leaves picked
Zest and juice 1 lemon
75g black pitted olives
2 garlic cloves, crushed
1tsp ground cinnamon
5tbsp olive oil
Boneless leg of lamb (about 1.5kg)
400ml white wine
400ml lamb or beef stock

HOW TO DO IT

Heat the oven to 200C Fan. Whizz the nuts, mint, lemon zest and juice, olives, garlic, cinnamon and 3tbsp of the olive oil in a food processor to a coarse mixture.

Lay out the lamb, skin-side down, on a chopping board and season with salt and pepper. Spread over the paste, then tightly roll up and tie at intervals with kitchen string. Rub over the remaining olive oil and season again. Put in a roasting tin and roast for 30 mins.

Reduce the oven to 160C Fan, then pour the wine into the roasting tin and roast for a further 1 hr. Remove the lamb from the tin and set aside to rest while you make the gravy.