Garlic and chilli roast lamb

Garlic. Chilli. Lamb. ‘nough said.

Serves 2 hungry people.

1 small boneless leg of lamb joint (ours was about 400g)
3 large cloves of garlic
3 red chillies
2 tbsp olive oil
1 tsp rosemary
1/2 tsp salt
1/2 tsp ground peppers
1 red pepper, chunked
1 green pepper, chunked
100 ml red wine
2 medium leeks, sliced
2 tbsp creme fraiche
50 g butter

Pre-heat the oven to 170°C.

Using a blender or food processor, blend together the garlic, chillies, rosemary, olive oil, salt & pepper into a paste. Using a sharp knife, butterfly the lamb joint and flatten it a bit by hitting it with a rolling pin or the like. Spread the paste over the lamb, and roll it up into a lamb sausage, securing with string. Spread any leftover paste on the outside of the lamb. Sear the lamb in an oven-proof pan, and place in the oven for 30 minutes per 500g (for slightly pink lamb).


20 minutes before the end of the cooking time, put the peppers in with the lamb, along with 25g of butter.


After 10 minutes, pour the red wine over the lamb and peppers.

When the lamb is ready, remove it from the pan and let it rest in foil whilst you prepare the creamed leeks.

Melt the remaining butter in a frying pan and add the leeks (I had some chilli and garlic paste left-over so I added this as well). Season with salt and pepper. Sweat for a few minutes until the leeks are soft, then add the creme fraiche. Stir, and simmer for 2 minutes.


Slice the lamb, and serve with the leeks, peppers and pan juices.