Slow-Roasted Lamb

Preheat oven to 160°C.

Combine oil, 3 tsp Cajun seasoning, lime rind, 1 tbs lime juice and garlic in a bowl. Lay lamb into a roasting pan and cut small slits all over the surface. Rub seasoning mix over lamb and push into the cuts. Pour 1/2 cup water into roasting pan and cover pan tightly with foil. Roast for 21/2 hours.

Meanwhile, process peppers, sour cream and the remaining lime juice and Cajun seasoning in a food processor until smooth. Chill until ready to serve.

Remove foil from lamb. Add tomato, capsicum and onion to roasting pan with lamb and roast, uncovered, for a further 35 minutes or until tender. Transfer lamb to a large plate and cover with foil to keep warm. Allow meat to rest for 10 minutes. Cover vegetables and keep warm while lamb is resting.

For Mashed Potato:

Cut potatoes into evenly sized pieces. Place in a medium saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat and simmer, partially covered, for 20-25 minutes or until soft when tested in the centre with a skewer. Drain. Return potato to saucepan and shake gently over low heat for 1 minute to dry.

Heat milk and cream together in a small saucepan over medium heat.

Mash potato with a masher. Add hot milk mixture, butter, 2 tsp salt and 1/4 tsp white pepper. Mash until potato mixture is lump free, then beat well with a wooden spoon until smooth.

Slice lamb. Serve with vegetables, mashed potato and pepper sauce.