1kg breast of lamb
Zest and juice of 1 lemon
Head of garlic, 2 cloves finely chopped
25g thyme, chopped
200ml vegetable stock
1 savoy cabbage
Preheat the oven to 160C. Place the lamb skin side down on a chopping board and season with salt and black pepper. Then scatter the lemon zest, thyme and garlic over the lamb and add a dash of olive oil and a good squeeze of lemon juice. Roll up the joint and tie with string to hold it together.
Get an oven proof pan on the heat, season the outside of the lamb and give it a small drizzle of oil. Now put it in the pan and brown on all sides, then pour in the stock, add the rest of the garlic cloves (unpeeled), cover with a lid and cook for around 75 minutes in the pre-heated oven. Take the lid off for the last 25 minutes of cooking and turn the oven up to 175C.
Meanwhile cook the potatoes and cabbage a little before the lamb is due out of the oven. Just cook and mash the potatoes as you would normal mash but squeeze out the oven roasted garlic into the mash and season well. The cabbage is best lightly steamed for 3-4 minutes with a little seasoning.
Remove the lamb from the oven and let it rest for 10 minutes. Carve and serve with a little of its own gravy, and the potatoes and cabbage.
Source: Paul Warburton, Frugal Recipes