Roast leg of spring lambwith garlic and rosemary

Lamb trimmings and chopped bones from butcher1 head of garlic, halved horizontally1 leg of lamb bone in, approx 2kg/4½lb6 garlic cloves, halved1 bunch fresh rosemary15g/½oz softened butterSalt and freshly ground black pepperSeasoned vegetables, to serve

Ingredients MethodPreheat the oven to 220C/425F/Gas 7.  In the bottom of a roasting tin scatter the chopped bones, trimmings and garlichead.  Make 2.5cm/1in deep incisions in the lamb, into each incision insert the garliccloves and rosemary sprigs.  Rub the butter over the lamb and place the leg on top of the bones, season andplace in the oven for 1-1½ hours (15 minutes per 450g/1lb for rare and 20 minutesfor medium) turning over half way through.  Remove the lamb from the oven, season again and transfer to a tray to rest.  To make the gravy: place the roasting pan over a moderate heat to caramelise thelamb juices, this will take 2-3 minutes. Strain of any excess fat. Pour in 350ml/12fl oz cold water, reduce heat and simmer gently for 5 minutes.Strain through a sieve. Serve the lamb with the gravy and seasonal vegetables.

How many it serves: 6-8Preparation time: 30 Mins