One pot roast lamb

2kg (4lb 8oz) leg of lamb
6 garlic cloves, sliced
3 large sprigs rosemary
2tbsp olive oil
2 red onions, cut into thin wedges
700g (1lb 9oz) butternut squash, thickly sliced
2 x 420g cans butter beans, drained
200ml (7fl oz) hot chicken stock
150ml (5fl oz) white wine
2tbsp sun-dried tomato paste
2tbsp chopped parsley

Preheat the oven to 220C/ gas 7. Pierce the lamb in several places with a knife and insert slivers of garlic and a few fresh rosemary leaves into each cavity.

(You should use a couple of cloves of garlic and half a sprig of rosemary in total.)

Heat the oil in a roasting tin and add the red onions, remaining garlic slices and rosemary sprigs. Cook for 5 minutes.

Add the squash, butterbeans, stock and wine and stir in the tomato paste.

Season well, and top with the lamb. Roast for 15 minutes.

Reduce the oven to 200C/gas 6, and cook for 20 minutes per 500g, stirring occasionally. Top with vine tomatoes for the last 30 minutes of roasting.

Allow to rest for 15 minutes before serving scattered with a handful of chopped parsley.

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