Ingredients: leg of lamb weighing 2.5kg, 1 garlic bulb, 1 bunch rosemary, 1 tbsp vegetable oil, 1 onion cut into quarters, 1 glass red wine (about 150ml), 1.2l beef or lamb stock.

Preparation: Make at least 30 small incisions all over the meat using a sharp pointed knife. Peel four garlic cloves, thinly slice them and prod a slice into each incision. Pull off small sprigs of rosemary and push into the incisions. Heat a large frying pan, add a little oil and brown the lamb all over. Scatter the onion, remaining garlic and rosemary in a large roasting tin, pour in the wine and stock, then place the browned lamb in the tin. Roast for about 1 hour and 45 minutes in the pre-heated oven (190 °C). Turn the lamb halfway through, so by the time it is cooked, each side has been in the stock. When cooked, remove the lamb and let it rest in a warm place covered in foil for about
30 minutes.

Gravy: Pour all the stock from the tin through a sieve into a saucepan to remove onion, garlic and herbs. Reduce it a little if you feel you want to concentrate the flavour, skimming off any fat that comes to the surface.

Mint sauce: Mix 2 tbsp fresh chopped mint, 2 spring onions (very finely chopped), 2 lettuce leaves (finely shredded and chopped), 3 tbsp wine vinegar and 3 tbsp cold water, and serve.