Ingredients

• whole head of garlic
• 1 tbsp salt flakes
• 2 sprigs rosemary
• leaves only
• chopped
• 2 sprigs thyme
• leaves only
• olive oil
• 1 leg of lamb
• approximately 2kg/4½lb
• 1kg/2lb 4oz potatoes
• 100g/4oz butter
• 25g/1oz Parmesan
• finely grated
• salt and freshly ground black pepper

Directions

• Preheat the oven to 160C/Fan 140-150C/Gas 3. Separate and peel the garlic cloves
• and crush them with the salt in a pestle and mortar. You need enough salt to give the mixture some grit. Mash the garlic into the salt. Add the rosemary and thyme
• then mix with enough olive oil to make a thick paste.
• Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep-sided roasting tin.
• Add 250ml/9fl oz of water to the roasting tin. Baste the meat with the liquid
• then cover the lamb with foil. Roast for 3–3½ hours
• until cooked to your liking.
• When cooked
• pour off any excess oil from the top of the liquid
• leaving the cloudy
• herby sediment in place. This is the gravy. Cover the pan with a lid and rest for 15 minutes.
• Cut up the potatoes and cook in boiling
• salted water. When soft enough to mash
• drain in a colander then mash with the butter and grated Parmesan. Season well with salt and pepper.
• Carve the lamb into thick chunks and serve with the mashed potatoes. Pour over the pan juices and serve.