1 tbsp salt flakes
2 sprigs rosemary, leaves only, chopped
2 sprigs thyme, leaves only
1 tsbp garlic infused oil
1 leg of lamb, approximately 2kg/4½lb
For the mashed potatoes
1kg/2lb 4oz potatoes
100g/4oz lactose free butter
25g/1oz parmesan cheese, grated
salt and freshly ground black pepper
This recipe makes its own delicious gravy too, perfect for a big meal with friends and family.
Preheat the oven to 160C/325F/Gas 3. In a pestle and mortar add enough salt to give the mixture some grit.
Mash the garlic infused oil with the rosemary and thyme, then mix with enough olive oil to make a thick paste.
Rub the herb 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. Place in the oven and 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 lactose free 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.
Recipe adapted from: Good Food