1. Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
2. Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then press a slice into each of the incision
3. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions also
4. Cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting
5. Heat oven to 180c. Heat a large frying pan, add 1 tbsp. vegetable oil and brown the leg of lamb all over
6. Lay the carrots, onion, the remaining garlic and rosemary in a large roasting tray, pour in 1 glass of red wine, tomato puree and beef stock, then place the browned lamb on the top
7. Roast for about 1 hr 45 mins
8. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock. This helps to keep the lamb moist
9. Take the lamb form the oven, place on a clean plate and cover lightly with some foil to allow the meat to rest for 45mins to 1 hour
10. Strain the juice from the tray through a sieve into a small pan and place on the stove, cook on a medium heat to reduce the sauce by half, this will give you a delicious flavoursome gravy
For the Ratatouille:
1. Place a medium sized pan on a medium heat
2. Add the olive oil, sauté the aubergine and courgette for 2 minutes, add the onion, garlic, peppers and cook for a further 2 minutes
3. Add the tomato paste, season with salt and pepper to taste
For the Garlic Potatoes:
1. Preheat the oven to 180
2. Bring the cream and garlic to the boil and set to one side peel the potatoes and slice on a mandolin or as thin as you can with a shape knife with a thin blade, mix the potatoes with the garlic cream and season with Salt and pepper
3. Spoon the potatoes in a wide shallow dish evenly. Pour over the excess garlic cream
4. Scatter over the cheese, this will give the potatoes a nice crust when finished
5. Bake at 180 for 30-40 minutes until the potatoes are cooked.
