Easter Sunday Lunch

For the lamb:

1. Preheat your oven to 180C. Butterfly the lamb being careful not to cut through the flesh. 
2. In a blender combine the rosemary, garlic, salt, pepper, spring onion, 3/4 cup of olive oil and vinegar. Blend to form a pourable sauce.
3. Cover the lamb with the sauce before massaging into the meat and setting aside to marinade overnight or at least for 15 minutes.
4. Roll the meat up and secure with butchers twine. Cover the outside of the lamb with the leftover sauce and place on a roasting tray. 
5. Place the lamb in the oven to roast for 1 and a half hours to 2 hours depending on how you prefer your doneness. 
6. Carve the lamb and serve it with the spelt salad and roasted vegetables. 

For the pumpkin and mushroom roast vegetables:

1. Toss the vegetables in a mixing bowl with 3 Tbs olive oil, salt, pepper and butternut seasoning mix then place in the oven to roast for 30-35 minutes or until tender and slightly charred. 

For the minted spelt salad:

1. Combine mint leaves (finely chopped), parsley (roughly chopped), feta crumbs, blanched petit pois peas, 4 Tbs extra virgin olive oil, lemon juice, spelt and salt and freshly ground black pepper to taste.