A welsh lamb recipe from Jane Lloyd in the Cardiff leg of the Come Dine With Me mission.
1. Slit the lamb all over with small knife. Stud lamb with garlic, anchovies and rosemary. Season the surface with salt and freshly milled black pepper, then place it, uncovered, in the pre-heated oven on the middle shelf. Roast for 30 minutes per lb (450 g) – for a 5lb (2.25 kg) leg this will be 2½ hours. Make sure that you baste the lamb at least 3 times while it is cooking, as this will help keep it juicy and succulent. If you like to serve your lamb quite pink, give it 30 minutes less cooking time. Remove from oven. Cover lamb loosely with foil and leave to stand for 20 minutes.
2. For the ratatouille: Heat a tablespoon of olive oil in pan, add onions and garlic and soften. Then add the rest of vegetables, stir, add tomatoes, salt and pepper. Leave to simmer until soft and gooey.
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