How to cook slow roast Easter lamb
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
