Recipe and Styling Phillippa Cheifitz Photograph Malcolm Dare Ingredients: about 1,5kg butterflied leg of lamb sea salt and milled black pepper olive oil 4–6 garlic cloves, sliced fresh rosemary sprigs 400g sweet salad peppers, seeded and halved, or 3 large sweet peppers, seeded and quartered 4–6 ripe red tomatoes, halved 1 sweet onion, sliced into slim wedges Directions: Preheat the oven to 200°C. Cut the lamb into six large chunks. Season and oil lightly. Make little slits in the meat with the point of a knife and push in bits of garlic and rosemary. Place the lamb pieces, fat side up, on an oiled baking tray. Add the vegetables. Strew half the garlic cloves over the meat, tuck in some rosemary, then drizzle the olive oil over it and season. Roast, on a shelf above the middle, for about 30 minutes or until the meat is nicely browned but still pink, and the vegetables tender and starting to catch. Rather turn on the grill to complete browning the lamb than risk overcooking it. Serve with a risotto or chunks of warm crusty bread. Any leftovers make great sandwiches. Serves 6 This recipe was originally published in the 2012 House and Leisure Food issue.