When it comes to the ultimate showstopper for an Easter Sunday lunch, it has to be roast lamb: as Spring has now truly sprung, it’s time to start enjoying British reared lamb, and treating it properly when we cook it. My favourite – and, I think, the easiest – way to cook lamb is to slow roast a leg of it, provencal style. Effortlessly impressive, this dish is left in a low oven for several hours, needing no attention.
Lamb, rosemary, anchovies and garlic is a classic match, a combo hailing from the Provence region. It won’t taste fishy (although it might smell that way as it begins cooking), just deeply savoury, and fantastically fragrant from the herbs and garlic. Try to resist salting the meat like you usually would, as the anchovies will do much of the seasoning for you.
You can eschew the traditional roast accompaniments of hot vegetables and mash for this one, if you wish, and plump for something fresher like a bright, peppery salad, with a lemon and mustard dressing.
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