Roast Leg Of Lamb With Bacon, Potatoes And Peas - cooking recipe

Ingredients

2 2/3 lbs rolled boneless leg of lamb
6 cloves garlic, 2 chopped, 4 whole
4 strips bacon
2 1/4 lbs small or new potatoes, halved lengthways
4 tbsp olive oil
None Pinch sugar
10 1/2 oz frozen peas
3 tbsp butter

Preparation

Preheat the oven to 375\u00b0F. Unroll the lamb and sprinkle with chopped garlic. Season to taste, roll up and tie with butcher's twine to secure. Cut the skin in several places and cover with the bacon slices. Roast for 1 hr 10 min.
Meanwhile, parboil the potatoes for 7-10 mins. Drain. Spread out on a baking sheet with the whole garlic cloves. Drizzle with oil and sugar and season to taste.
Remove the lamb, cover with foil and allow to rest. Turn up the oven temperature to 425\u00b0F. Place the potatoes in the oven and roast for 20-25 mins until cooked through and golden.
Cook the peas according to the package instructions. Drain peas and stir in the butter. Serve with the lamb and roast potatoes.