Serves 4

This is a foolproof method for a simple and delicious roast leg of lamb with garlic, rosemary and thyme. If you plan to use the leftovers in other dishes, there’s no need to complicate matters with other overpowering flavours.

1 boneless leg of lamb, 1.8-2.25kg
Few sprigs of rosemary and thyme
5 garlic cloves, lightly crushed, with skin on
3 carrots, peeled and cut into large pieces
4 banana shallots, halved
Olive oil, to drizzle
Coarse sea salt and freshly ground black pepper
200ml red wine

For the gravy

200ml red wine or ruby port
300ml lamb or chicken stock
15g plain flour
15g unsalted butter

1 Preheat the oven to 220C/Gas 7. Weigh the lamb and calculate the cooking time at 20 minutes per 450g plus 20 minutes, depending on how pink you like your meat.

2 Untie the leg of lamb. Score three to four cuts through the lamb fat, from one end to the other, with the tip of a sharp knife. Press the rosemary and thyme sprigs into the slits, then tie them in place with string.

3 Put the garlic, carrots and shallots in a large roasting tin and toss in 1-2 tablespoons of olive oil. Season the lamb with salt and pepper and sit it on top of the vegetables. Drizzle with a generous glug of olive oil and rub it into the meat with your hands to coat evenly.

4 Roast in the oven for 20 minutes, then reduce the temperature to 180C/Gas 4 and continue to cook for the calculated time. Thirty minutes before the end, pour the wine over the lamb. Finish roasting, basting the meat every 10 minutes.

5 Remove the lamb from the oven, transfer to a warm plate or draining tray, and leave to rest for 10-15 minutes covered with foil. Lift the garlic, carrots and shallots out of the roasting tin and reserve to serve with the lamb.

6 Carefully pour off the excess fat from the roasting tin. Place the roasting tin over a moderate heat and pour in the red wine or port and stock. Scrape the bottom of the roasting tin to loosen the sediment and bring to the boil. Reduce by half.

7 Blend the flour and butter together to make a paste: this is known as beurre manié. Add a third of the paste and whisk it into the gravy. Bring to the boil and the gravy will start to thicken. Add more of the paste a little at a time if it’s not thick enough, returning it to the boil each time to cook the flour out. Check for seasoning, then strain into a warmed gravy boat. Carve the lamb and serve with the reserved vegetables, gravy and roast potatoes.

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