If it’s your first time cooking lamb, you should be excited! Roasted leg of lamb is the easiest recipe and you can season it only with fresh spring greens from the garden.

Ingredients for 6 servings

2kg lamb leg, skin scored
fresh garden herbs, to serve
1 tbsp olive oil
sliced lemon,to serve
4 garlic cloves, peeled and smashed
asparagus, optional
1 cup of white wine

Preheat oven at 200C.

Use a knife to make some small incisions in the fat that covers the top of the meat. Press the smashed garlic into the incisions with your fingers.
Chop herbs (basil, rosemary, thyme, parsley) finely (you can use a food processor) then put them in bowl and add the oil, mixing them thoroughly. Smear this mixture all over the meat.

Put the lamb leg into a roasting tin then roast the lamb for 1 hour and 30 minutes at 200C. At every 20 minutes check so that the meat does not go dry and splash it with wine and fat from the tin.

Remove tin from the oven, tent it with foil and let it rest for 15 minutes. Serve with lemon and asparagus.