Roast lamb with sweet chilli glaze

Spice up your roast with this tasty take on a classic

Preparation: 20 mins
Serves: 6

What you need:

1 x 1.3kg/3lb lean carvery or boneless lamb leg joint
Salt and freshly milled black pepper
2 red onions, peeled and quartered
2 yellow peppers, deseeded and quartered
450g/1lb small new potatoes

For the sweet chilli glaze:

4 bird's eye chillies, finely chopped (or remove the seeds for less heat)
60ml/4tbsp hot water
100g/4oz caster sugar
60ml/4tbsp rice wine vinegar
3 large garlic cloves, peeled and crushed
Pinch salt
5-10ml/1-2tsp Thai fish sauce
Juice of 1/2 lime

What you do:

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
Place the joint on a chopping board and season.
Transfer the joint to a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices.
To prepare the sweet chilli glaze; put all the ingredients in a pan gently bring to the boil, reduce the heat and simmer uncovered for 10-15 minutes.
40-50 minutes before the end of the cooking time remove the joint from the oven. Remove the rack, add the vegetables in a single layer and place the joint on top. Return to the oven.
10 minutes before the end of the cooking time brush the glaze over the joint then finish cooking.
Transfer the lamb and the vegetables to a warm platter. Cover and rest for 10 minutes before serving.

Cook's tip:

Alter the amount of chilli depending on your personal taste.

Quality Standard lamb

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