Roast lamb, roast potatoes, green beans and kale

Serves 6

Ingredients

800g boneless leg of lamb, fat trimmed1 tbsp olive oil1 tbsp lemon juice2 garlic cloves, crushed 1 1/2 tbsp chopped oregano leaves or 1 tbsp dried oregano6 medium cooking potatoes, skins left on and halvedCooking oil spraySteamed kale150ml gravy granules made with water

Method

• Preheat the oven to 200C/fan 180C/gas 6 and set a large frying pan over a medium-high heat. Rub the lamb with 1tsp of the oil, then cook, turning for 3-4 minutes seared all over. Remove from the heat. Mix the remaining olive oil with the lemon juice , garlic, oregano and some black pepper in a bowl, then rub the mixture over the seared lamb.

• Put a roasting rack inside a roasting tin and rest the lamb on top. Roast for around tin and rest the lamb on top. Roast for around 45 min for rare, 55min for medium or 65 min for well done. For accuracy use a meat thermometer. Remove the lamb from the oven, cover loosely with foil and set aside and rest for 10 minutes.

• While the lamb is in the oven, put the potatoes on a baking tray, spray with oil and roast for 40-45 min until golden and crisp

• Drain and discard any excess fat from the meat juices. Slice the lamb, then serve with the potatoes and steamed green beans and kale, with the juices spooned over.

• Keep leftover lamb for Monday's evening meal