Ingredients

1 leg of lamb

30ml olive oil

300ml rose wine

125ml pear liqueur

4 pears, quartered

A head garlic

handful thyme

2 bay leaves

300g new spuds

Serve with greens

Method

1. Score the lamb, rub with oil and season well

2. Seal on all sides (about 3 minutes each side)

3. Transfer to a roasting dish and cover with foil and roast at 150°c for 2 hours.

4. Add everything else and cover again and cook for another hour.

5. Pour off the juices and reduce by about half

6. Serve on a platter with the veg scattered around and the greens too, drizzled in the gravy.

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com