1.5kg leg of lamb
Sprig of rosemary, chopped
2 lemon, juiced
Bulb of garlic
100ml olive oil
1kg onion squash or delicate squash
1kg waxy potatoes (eg, Roseval or Charlotte)
150g pancetta, chopped
Bone the leg of lamb and separate into the three muscles. Trim off any excess fat and lightly score the large cushion of lamb. Marinate for two hours with chopped rosemary, lemon juice, garlic and olive oil.
Cut small onion squash into quarters. Peel off the tough outer skin, season and bake for 30 minutes in a hot oven, covered with tin foil. Peel and cube potatoes and parboil. Fry pancetta, toss with potatoes, dried chilli, thyme and olive oil. Spoon potato mixture over squash. Bake in hot oven until potatoes are golden in colour and the squash has become soft and caramelised.
Preheat a griddle pan or chargrill and grill lamb on each side for four to five minutes. Leave to rest for one minute, slice and serve with onion squash and potato.
By Theo Randall