Matt Tebbutt served up a tasty butterflied leg of lamb with garlic dressing, smoked onions, caraway roasted potatoes and barbecue gravy on Saturday Kitchen.

The ingredients are: 3 garlic cloves, minced, 1 tbsp coarse black pepper, 3 sticks rosemary, leaves picked and roughly chopped, 2 bay leaves, roughly chopped, 4 tbsp olive oil, ½ leg of lamb, bone removed and butterflied and salt, to taste.

For the gravy: 10 chicken wings, cut in half, 200g smoked pancetta, roughly chopped, 1 brown onion, diced, 2 sticks celery, diced, 2 garlic cloves, minced, 1 tbsp caraway seeds, 1 small bunch thyme, 1 bay leaf, 1–2 tbsp plain flour, 2 tbsp tomato puree, 150ml Madeira, 1.5 litres dark chicken stock and 4 tbsp barbecue sauce (or to taste).

For the caraway roasted potatoes: 6 Ratte potatoes (or other small floury fingerling potato), cut in half on an angle, 2 garlic cloves, thinly sliced, 2 tsp caraway seeds, 20ml olive oil and 25g unsalted butter.

For the smoked onions: dash olive oil, 8 Cipollini onions (or small round shallots), peeled and wood chips.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.