Leg of Lamb & Hasselbacks

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2kg Leg of Lamb

Handful of rosemary sprigs

5 garlic cloves (peeled & halved)

Sea salt, pepper & olive oil

750g new potatoes

Handful of thyme

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In advance, bring the leg of lamb to room temperature and preheat the oven to 200ºC/Fan 180ºC/Gas 6.

Place the lamb in a large roasting tin and use a small knife to make small incisions in the skin, then stud the lamb with garlic cloves and rosemary stalks.

Drizzle with olive oil and season with sea salt and pepper, don’t hold back. Roast for 30 minutes.

Meanwhile, using the inward curve of a wooden spoon, individually put each potato in the spoon, finely slicing across the width of the potato without letting the knife go through the bottom.

In a bowl, sprinkle the potatoes with thyme leaves, olive oil and finally season with sea salt and pepper.

Take the lamb out after 30 minutes and baste with any juices in the tray, then scatter the potatoes around the lamb, cut side up.

Return the roasting tin with the lamb and potatoes into the oven for 1 hour (medium/rare) or 1 hour 20 minutes (well cooked). Increase cooking time for heavier legs of lamb by 20 minutes per extra 500g.

Remove from the oven and rest the lamb for 20 minutes before carving. Serve with seasonal veg.

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