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Herb roast leg of lamb
Recipe by Ursula Ferrigno
SERVES 10
Preparation 10 minutes
Cooking 3 hours plus 30 minutes resting

1 leg of lamb (about 3kg), whole or boned and tied
3 cloves of garlic
1 tsp dried oregano
1 tsp dried sage
1 tbsp dried rosemary
1 tbsp dried marjoram
1 tbsp dried basil
1 tsp dried thyme
550ml meat stock, home-made is best
sea salt and freshly ground black pepper
30 shallots peeled

Preheat the oven to 200ºC/Gas Mark 6.
With a sharp paring knife make three 1-inch slits in the lamb and place a garlic clove into each slit.
In a bowl combine the herbs and spread over the lamb. Pour the stock into a roasting pan, put the lamb on a rack in the pan, and add the onions. Roast the lamb in the oven for 30 minutes. Lower the temperature to 170ºC/Gas Mark 3 and continue to roast the lamb for 2-2½ hours, or for 18-30 minutes per 500g total cooking time, depending on how well you like your meat done.
Remove the lamb from the pan and let it rest, loosely covered with punctured aluminium foil, for about 15-30 minutes before carving. Pour the pan juices into a container and put into the freezer. Just before serving, take the pan juices from the freezer, remove the fat from the surface and warm the pan juices. Slice the lamb and serve it with some of the juice and the onions. Serve the remaining juices on the side.

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