Herb roast leg of lamb Top tip

This classic Easter roast can look after itself in the oven while you prepare the vegetables.

SERVES 8 PREP 30min, plus resting COOK about 1hr 40min

• 75g (3oz) fresh white breadcrumbs

• Large handful fresh parsley, finely chopped

• Small handful fresh mint leaves, finely sliced

• Finely grated zest 1 lemon

• 2 garlic cloves, crushed

• 1 medium egg

• 50g (2oz) pitted black or green olives, sliced

• 2kg (4½lb) whole leg of lamb (on the bone)

• About 5 fresh rosemary sprigs

• 1 large onion, sliced into rounds (leave skin on)

FOR THE GRAVY

• 3tbsp flour

• 200ml (⅓ pint) white or red wine

• 300ml (½ pint) chicken stock

YOU WILL ALSO NEED

• Thick kitchen string

1 Preheat oven to 200°C (180°C fan) mark 6. Make the stuffing. In a large bowl, mix the breadcrumbs, parsley, mint, lemon zest, garlic, egg and olives; season. Set aside.

2 Lay the lamb leg, skin-side down, on a board. Cut halfway down into the leg along the bone so the meat opens out, creating a pocket. Pack stuffing inside the pocket, fold the meat over and tie in place with string, securing the rosemary stalks to the outside of the lamb. Put onion slices into a roasting tin that will just hold the lamb. Lay the lamb on top, skin-side up, and season lightly.

3 Roast for 1½hr for pink meat (or cook for longer/ shorter as you prefer). Lift lamb on to a board, cover with foil and rest for 30-45min.

4 Make gravy while the lamb is resting. Spoon off and discard most of the fat from the tin and put over medium hob heat. Whisk in flour and cook, whisking, for 1min. Gradually whisk in wine, then stock. Bubble, whisking occasionally, for a few min until thickened. Strain and season to taste. Serve.

GET AHEAD Prepare to end of step 2 up to 3hr ahead. Cover with foil and chill. Complete recipe to serve.

PER SERVING (WITH GRAVY): CALS 475; FAT 27G; SAT FAT 9G; CARBS 13G

‘Roast leg of lamb makes an impressive Easter centrepeice’

Resting the lamb will ensure that the meat is moist and juicy when sliced.