• 1 tablespoon chopped rosemary
  • 2 teaspoons mild paprika
  • 1.5 kg (3 lb) leg of lamb
  • 3 tablespoons olive oil
  • 2 tablespoons sun-dried tomato paste
  • 2 garlic cloves, crushed
  • 2 red onions, cut into wedges
  • 1 fennel bulb, cut into wedges
  • 2 red peppers, deseeded and cut into chunks
  • 2 orange or yellow peppers, deseeded and cut into chunks
  • 3 courgettes, thickly sliced
  • 50 g (2 oz) pine nuts
  • 300 ml (½ pint) red or white wine
  • salt and pepper

Mix the rosemary and paprika with a little salt and rub all over the surface of the lamb. Put in a large roasting pan and roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes.

Meanwhile, mix the oil with the tomato paste and garlic. Put all the vegetables in a bowl, add the oil mixture and toss the ingredients together until coated.

Reduce the oven temperature to 180°C (350°F), Gas Mark 4. Tip the vegetables into the pan around the lamb and scatter with the pine nuts and a little salt. Return to the oven for a further 1 hour. (The lamb will still be pink in the centre. If you prefer it well done, cook for an extra 20 minutes, draining the vegetables to a serving plate if they start to become too browned.)

Drain the lamb to a serving plate or board, ready to carve. Cover with foil and leave to rest for 15 minutes. Using a slotted spoon, drain the vegetables to a serving dish and keep warm.

Pour the wine into the roasting pan and bring to the boil on the hob, scraping up the residue from the base. Boil for a few minutes until slightly reduced and serve.

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