Coat the leg of lamb with olive oil then with a sprinkle of turmeric then cover with a Moroccan spice rub (ras el hanout).

Surround the leg with lots of whole cherry tomatoes and red onions chopped in big chunks.

Roast for one hour on just above medium heat then covered the whole roasting tray with foil then turned it right down to about 150oC / gas mark 2 and let cook away for just under three hours. Baste very occasionally.

When it’s done, rest the leg under some tin foil while taking a mashing implement and mash away at the cherry tomatoes. Add some boiled water if necessary. Automatic gravy! This is very yummy with roasted veg on the side.

It was YUMAZING!