Roast Leg Of Lamb With Bacon, Potatoes And Peas

• 2 2/3 lbs rolled boneless leg of lamb
• 6 cloves garlic, 2 chopped, 4 whole
• 4 strips bacon
• 2 1/4 lbs small or new potatoes, halved lengthways
• 4 tbsp olive oil
• None Pinch sugar
• 10 1/2 oz frozen peas
• 3 tbsp butter

1. Preheat the oven to 375u0b0F. Unroll the lamb and sprinkle with chopped garlic. Season to taste, roll up and tie with butcher's twine to secure. Cut the skin in several places and cover with the bacon slices. Roast for 1 hr 10 min.
2. Meanwhile, parboil the potatoes for 7-10 mins. Drain. Spread out on a baking sheet with the whole garlic cloves. Drizzle with oil and sugar and season to taste.
3. Remove the lamb, cover with foil and allow to rest. Turn up the oven temperature to 425u0b0F. Place the potatoes in the oven and roast for 20-25 mins until cooked through and golden.
4. Cook the peas according to the package instructions. Drain peas and stir in the butter. Serve with the lamb and roast potatoes.

lamb, garlic, bacon, new potatoes, olive oil, sugar, frozen peas, butter

Taken from recipes-plus.com/api/v2.0/recipes/21937 (may not work)