Gigot d’agneau, aïl, romarin

The more observant among you will note that there’s a generous quota of lamb recipes in this book – quite simply because I love it, and even more so mutton. Sadly, my wife Claire and daughter Camille don’t share my views – like many people they find the grassy flavour too strong – so it’s often a battle to get it on the table at home. Claire’s from a farming family and her memories of the annual lambing and its pervading smells mean that the scent of the cooked meat has forever been tainted