Method

• In an upright blender, blend together the oil, garlic, rosemary and thyme until it is a smooth paste consistency and then rub all over the lamb
• Leave to marinate for at least 2 hours but preferably overnight To cook the lamb: Preheat the oven to 200 degrees Remove from the fridge 20 minutes prior to cooking to allow meat to come to room temperature Heat a pan on high heat and add a little olive
• Brown the meat on both sides and then pop in to the oven, cook for approx
• 30 minutes for every 500g of meat to achieve medium rare
• Cook longer for medium or medium well
• Once cooked, cover the meat and allow it to rest for about 15 minutes before slicing and serving Cauliflower Puree Finely chop the onion and garlic and sautee with the butter in a pot until softened but not coloured Chop the cauliflower into small piec
• Place the lid on the pot and bring up to a slow simmer Cook until the cauliflower is soft, remove the lid and reduce the liquid by ¾ and then puree
• If using an upright blender or food processor you will have to wait until it cools down to puree, if using a stick blender you can do it straight away If reheating is needed, warm gently, continuously stirring to avoid sticking to the bottom of the pot S
• Cook the carrots on high heat until they start to colour
• Season with salt and pepper Add the thyme and honey and continue to cook for a couple of minutes before adding the lemon juice Transfer the carrots to a roasting dish (or if you have an oven proof fry pan leave in the pan) and continue to cook in the ove