ROAST LEG OF LAMB

Light your oven, after 20 minutes push fire to the back and do one last feed of wood. From lighting the oven, make sure to wait 45 minutes before putting the lamb in so the oven isn’t too hot.

To make the garlic butter, grate the garlic into softened butter in a bowl. Add the chopped up rosemary leaves, season well and mix everything together.

With a sharp thin knife make at least 30 small incisions into the lamb, just big enough to poke your finger into. Then rub the butter into the incision and all around your lamb.

Place the lamb in a roasting tray or cast iron skillet, cover loosely with foil and place in the oven. Roast for up to 1h30, turning the oven dish every half an hour so different parts of the lamb are at the back of the oven. Remove the lamb and leave to rest for 10–15 minutes, before carving and serving. At Easter we served with roast potatoes, a broad bean salad and a couscous salad with mint, feta and tomatoes.