Ingredients for 6 servings

½ lemon, sliced
1 x 400g tin artichoke hearts, drained and rinsed
1.75-2kg (3 ½-4lb) whole lamb leg
2 tbsp oil
4 garlic cloves
4 rosemary sprigs, broken into pieces
150ml (¼pt) chicken stock
750g (1 ½lb) new potatoes, thickly sliced

Directions

Preheat the oven to gas 4, 180°C, fan 160°C. Using a small sharp knife, make slits all over the lamb. Stuff the slits using half the rosemary, then season well.

Put the potatoes and garlic in a large bowl. Drizzle over the oil and season well; toss to combine. Tip the mixture into a roasting tin and spread out in an even layer. Scatter over the remaining rosemary sprigs. Sit the lamb on top and cover loosely with foil.

Roast for 40 minutes, then remove from the oven and discard the foil. Add the artichokes and lemon slices to the tin, then return to the oven for 15 minutes more.

Open the oven and carefully pour the stock into the tin. Increase the temperature to gas 6, 200°C, fan 180°C and roast for a further 20 minutes (for medium meat).

Remove from the oven and cover loosely with foil. Set aside to rest for 15-20 minutes. Carve the lamb and serve with the potatoes, artichokes, lemons and pan juices.