Roast Leg of Lamb
This is a classic Easter recipe, new season lamb, studded with rosemary and garlic. You can serve it as part of a traditional roast dinner with roast potatoes, redcurrant or mint sauce, vegetables and gravy. We ate it with dauphinoise potatoes and a lemon-dressed salad. Leg of lamb is a more expensive cut than shoulder and should be cooked at a higher temperature for less time. Use red wine as the cooking liquid if you prefer, but I think it can overpower the flavour of the meat.