Serves: 6
Cooking time: 1 hr 50 mins (including time for meat to rest)
Equipment needed: large roasting tray, tinfoil
Pair with: Hawke’s Bay Pinot Noir, €9.99 at Lidl

What you’ll need

For the lamb:

1 leg of lamb
Salt and pepper

To serve:

1 red pepper, sliced
1 yellow pepper, sliced
1 small or snack-sized cucumber, sliced lengthways
1 small bag radishes, sliced
2 large carrots, coarsely grated
2 Baby Gem lettuce, leaves removed and rinsed
1 pomegranate, seeds only
Fresh coriander
6 large pitta breads
Houmous
1 red chili, thinly sliced (optional)

What to do

1. Preheat a fan oven to 180°C. Put the leg of lamb on a roasting tray, cover the end with tinfoil.
2. Score the outside of the leg of lamb with a sharp knife so that you get a criss-cross pattern. Season with salt & pepper.
3. Roast the lamb in the preheated oven for 1 hour 30 minutes. Then remove the lamb from the oven, cover it in tinfoil and leave to rest for 20 minutes before slicing and enjoying.
4. Serve slices and generous chunks of roast lamb stuffed inside of pitta breads with a dollop of hummus, oodles of chopped vegetables, salad, fresh pomegranate seeds, and coriander. Top with thin slices of fresh chilli if you like the heat!