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How to:

Everybody loves a roast leg of lamb, and it's so easy to make.

Preheat the oven to 180° C and season the surface of the roast.

Place on a rack on a shallow roasting pan. Roast, uncovered, in centre of oven for 25 minutes per 500g and an extra 20 minutes until cooked.

Allow to stand 10 minutes before carving for the juices to settle.

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Note: You can get deboned leg of lamb, bone-in leg of lamb and free-range deboned leg of lamb or free-range bone-in leg of lamb from Woolworths.

If a recipe calls for an ingredient that you've never heard of or simply cannot find, send us an email and we'll gladly help.

Recipe by:	Maranda Engelbrecht
Serves:	4
Allergens:	Wheat free / Gluten free
Dietary considerations:	Low carb / Dairy free
Category:	Easy / Quick
Prep time:	20 minutes
Cooking time:	30 minutes
Ingredients: 500 g dhania lamb sausage, cut into chunks 4-6 medium-sized sweet peppers, sliced lengthways for the sauce 1 onion, chopped 2 cloves garlic, chopped 1 hot red chilli, chopped 1 t smoked paprika 1 x 400 g can chopped tomato ½ cup chicken stock sea salt and freshly ground black pepper, to taste chopped fresh coriander leaves, for sprinkling baked or steamed sweet potatoes, for serving
Cooking instructions: Thread the sausage onto soaked bamboo skewers. Repeat with the sweet peppers. Grill the peppers until starting to char. Grill the sausages until nicely browned, but still moist. To make the sauce: Cook the onion in 30–45ml (1–2T) olive oil until softened. Stir in the garlic, chilli and paprika, then stir in the tomato and stock, and cook for about 15 minutes, until reduced and thickened. Check seasoning. To serve: Serve the grilled sausage and pepper with the hot pepper sauce, sprinkle with fresh coriander leaves, and serve with baked or steamed sweet potatoes on the side. Cook’s note: Spicy chorizo sausage or fat German-style sausages would also work well. Buy ready-made Arrabiata sauce if you're short on time. Per serving: 2101.9kJ, 21.7g protein, 40.2g fat, 14.4g carbs
Wine: La Motte Shiraz 2004