Easter lamb

Method

1. Remove the bone with a sharp knife, taking care to leave the meat as instact as possible, coming away with an almost clean bone. You can ask a butcher to do this for you and give you the bone separately.

2. Lay the boneless meat out flat on a board and place a sheet of clingfilm over it. Give it a good bashing with a rolling pin so as to flatten the meat out so that it is all even. Season the meat generously with sea salt and black pepper.

3. Mix together the mustard and chopped parsley and wild garlic and then spread this on to the meat. Starting from the narrowest side, roll the meat up tightly and then tie with kitchen twine. Make sure it is nice and secure and won’t fall apart when cooking.

4. Meanwhile heat a little oil in a medium-sized saucepan and sear the bone or bones on all sides and then add the chopped vegetables to the pan. Stir around for a minute or two and then pour in the red wine, bay leaves and parsley. Simmer until the wine is reduced by half and then pour in the water.

5. Season with plenty of salt and pepper as you bring to the boil. Reduce to a simmer for around an hour until the liquid has reduced significantly. Strain this liquid and taste to see of you need to adjust seasoning.

6. Preheat the oven to 190ºC.

7. Heat a little oil in an ovenproof pan and sear the rolled leg of lamb on all sides. Place in the oven for around an hour and a half to reach medium to medium rare.

8. Check the internal temperature with a meat thermometer, it should read around 58ºC.

9. Take out of the oven and let it rest for 15 minutes, covered in a little foil. Carve up and serve with plenty of the bone broth poured over.