Francesco Mazzei’s fruit mustard leg of Welsh Lamb with oven roasted winter veg – Eat Welsh Lamb and

Ingredients

• 3kg leg of PGI Welsh Lamb, boned butterfly style
• 100g PGI Welsh Lamb mince (very finely minced)
• 60g fruit mustard (or dried apricot, raisins etc.)
• 20g Grana Padano cheese, grated
• 1 egg yolk
• Salt
• pepper
• ½ garlic clove, grated
• Handful of pistachio nuts, shelled
• 1-2 tbsp extra virgin olive oil
• 3 sprigs of fresh rosemary
• 4 garlic cloves, unpeeled
• 30g plain flour
• 1l chicken stock
• 1 swede
• 1 red cabbage
• 1 butternut squash
• 1 fennel bulb
• 10 Brussels sprouts
• 1 green pepper
• 1 red pepper
• 1 yellow pepper
• 50ml extra virgin olive oil
• 20g butter