This is a very special recipe traditionally whipped out at Easter, but one which works for any big family gathering.

The milk-fed lamb has a more succulent tender meat and a pearly white to pink color.

 Recipe from: nudoadopt.com

Ingredients

• Leg of lamb – 1kg/2½lb
  
• Rosemary – 1 sprig
• Sage – 4 leaves
• Garlic – 1 clove
• Potatoes – 800g/1 ¼ lb
• Olive oil with garlic – 5 tb.spoons
• Carrots – 500g/1lb 2 oz
• Shallots – 400g/14oz
• Flat leaf parsley – 1 spring
• Salt and pepper

Process

1. Preheat the oven to 180oC/350oC/GM4. Finely chop the rosemary, sage and garlic.
2. Lay the leg in a large roasting tin, season with salt and pepper and rub in the herbs and garlic.
3. Next pour over the garlic oil.
4. Pop this into the oven and roast for an hour, basting from time to time.
5. Peel the potatoes, carrots and shallots.
6. Parboil them all in separate pots then drain and pop them in with the lamb with about 30 minutes to go.
7. When the meat is cooked through, cut it off the bone and serve.