St. David's Day recipe for Rachel Green's Roasted Leg of Lamb with a Shallot and Chorizo Stuffing served with a Spiced Shallot and Cherry Tomato Sauce -

Ingredients

• 1.13 kg boneless leg of lamb, butterflied
• 4 cloves garlic, peeled and crushed
• 1 tbsp rosemary leaves
• 2 tbsp flat leaf parsley leaves, chopped
• 1 tsp freshly ground black pepper
• 1 tbsp small mint leaves (or torn larger leaves)
• 2 tbsp rapeseed oil
• ½ lemon, juiced
• Sea salt and freshly ground black pepper
• 150g breadcrumbs
• 4 tbsp rapeseed oil
• 1 sprig rosemary
• 1/2 red chilli, deseeded and finely chopped
• 8 shallots, peeled and diced
• 3 cloves of garlic, peeled and chopped
• 1 tsp thyme leaves
• 150g fresh Mexican chorizo, skinned and chopped into small chunks
• 2 tbsp mint, chopped
• 2 tbsp flat leaf parsley, chopped
• 4 shallots, peeled and chopped
• 1 clove of garlic, peeled and chopped
• 400g of cherry tomatoes, halved
• Pinch of cayenne pepper
• 1 tbsp mint, chopped
• 2 tbsp fresh chives
• Sea salt and ground black pepper