Roast everything piled in a baking dish together until it's golden and caramelised and finish with a squeeze of lemon and a dollop of Dijon mustard.
3 tbsp breadcrumbs
2 cloves garlic, chopped
3 tbsp parsley, chopped
2 tbsp parmesan, finely grated
2 tbsp pine nuts
1.5-2kg leg of lamb, boned
Salt and pepper
2 parsnips, peeled and chopped into large chunks
3 waxy potatoes, peeled and chopped
1 large red onion, peeled and cut into wedges
1 sprig rosemary
Preheat oven to 230C.
Whiz the breadcrumbs in a food processor with the garlic, parsley, parmesan and about 1 tablespoon of olive oil. Add the pine nuts and mix in by hand.
Season the inside of the lamb with a little salt and freshly ground pepper and sprinkle over the crumb mix.
Roll, tie securely and season with salt and pepper.
Put in a baking tray with the vegetables and season with salt and freshly ground pepper. Drizzle with olive oil, put a few dots of butter on the vegetables and add the rosemary.
Roast for 20 minutes then reduce heat to 180C. Roast a further 20 minutes for every 500g then rest for 10-15 mins before serving.
Serve with a squeeze of lemon and a little Dijon mustard.