Serves 8

Leg of lamb (approx. 2kg)
2 teaspoons crushed mixed dried peppercorns
1/2 teaspoon ground dried rosemary
1 tablespoon fresh mint
2 cloves of garlic (minced)
2 tablespoons raspberry vinegar
2 tablespoons soy sauce
200ml red wine
1 teaspoon Dijon mustard
300g vegetables (peppers, carrots, button mushrooms, trimmed and cut into large chunks)
300g potatoes (peeled and cut into wedges)
salt and black pepper

Per portion: 607 kcal / 2543 kJ / protein 44g / fat 42g / carbohydrate 7g

1. Mix 1 teaspoon of the peppercorns with the rosemary, mint, garlic, vinegar, soy sauce and red wine. Place the leg of lamb into this mixture and leave to marinate for approx. 8 hours, turning occasionally.

2. Remove the meat from the marinade and pat dry with kitchen paper. Season with salt and pepper and place in the Casserole Dish. Mix the mustard with the remaining peppercorns and spread over the meat. Pour in some of the marinade.

3. Preheat the oven to 200°C (top and bottom heat – or 180°C on Fan plus setting without preheating). Roast the meat, uncovered, on the first shelf level from the bottom for 130–160 minutes, turning occasionally and adding more of the marinating liquid.

4. After two-thirds of the cooking time, add the vegetables and the potatoes and cook until tender