Leg of lamb roasted over vegetables with rosemary garlic glaze and minted pea salsa

Ingredients

1	Leg of lamb (Main)
12	Garlic cloves, peeled
2 Tbsp	Rosemary leaves, roughly chopped
½ tsp	Chilli flakes
1 Tbsp	Flaky sea salt
50 ml	Extra virgin olive oil
2	Onions, peeled and thickly sliced
1	Celeriac, peeled and cut roughly into 2cm dice
2	Carrots, peeled and sliced into 1cm rings
350 g	Pumpkin, butternut or crown, remove seeds but don't peel, cut into 6 wedges
150 g	Potatoes, medium, skins scrubbed, halved lengthways
4	Bay leaves
1 handful	Fresh thyme, on the stem
2	Lemons, juicy
2 Tbsp	Honey
80 ml	Yoghurt, plain
80 ml	Creme fraiche
400 g	Frozen peas, or fresh
4	Spring onions, trimmed, thinly sliced
1 handful	Mint leaves

Directions

1. Heat oven to 170C. Place a rack in the centre of the oven and one on the bottom shelf. Chose a roasting dish larger than the lamb leg and line it with baking paper. Place this dish on the bottom shelf of the oven.
2. Using a small thin knife, poke into the lamb, towards the bone, in 20 places — remember where they are. Crush half the garlic and mix with half the rosemary, all the chilli flakes and the salt. Mix in 2 tsp of the olive oil to form a paste, then push this as best you can into the incisions as deep as it'll go - you may want to use the handle of a teaspoon to help with this. Place the leg of lamb on the upper shelf; any juices will dribble into the roasting dish below. Cook for 20 minutes, turning over half way through.
3. While it's cooking, mix the onions, celeriac, carrots, squash, potatoes, bay leaves and thyme and toss with half the remaining olive oil and some salt and pepper.
4. Once the 20 minutes are up, place the lamb on a plate (to catch the juices) and tip the vegetables into the roasting dish. Put the lamb back on the rack along with any juices on the plate. Continue cooking for another hour, turning the lamb over once, and tossing the vegetables as well.
5. Meanwhile, finely grate the zest from one of the lemons and juice them both. Place the zest and half the juice in a small pan along with the honey and the remaining garlic and rosemary and bring to the boil. Brush this over the lamb every 10 minutes, turning it as you do, until it's used up and the lamb has cooked a total of 1 hour 50 minutes.
6. Take the lamb from the oven, place on a large plate and wrap loosely in foil then rest for 20 minutes in a warm place.
7. Mix the yoghurt and creme fraiche together, pour over the roasting vegetables and toss well. Place them on the upper rack now, increase the temperature to 190C and cook a further 10 minutes at which point they should be fully cooked.
8. Bring a pot of salted water to the boil and cook the peas for 2 minutes. Drain in a colander then plunge into a bowl of iced water. Drain thoroughly once chilled and place in a food processor with the remaining olive oil, the spring onions and the mint. Pulse blitz to a coarse texture and tip into a bowl.
9. Just before serving stir in the reserved lemon juice and season with salt and pepper. To serve, divide the vegetables on to warmed plates, lay slices of lamb on then dollop on the pea salsa.