First make the herb relish. Peel the garlic cloves and make them into a paste. Put them with the olive oil, salt and fresh herbs into a food processor and whizz them round for about 1 minute or until it becomes a soft green paste, otherwise just mix in a bowl.
If possible remove the aitch bone from the top of the leg of lamb so that it will be easier to carve later, then trim the end of the leg. Score the fat lightly, rub in the herb mixture and leave to marinade for several hours if possible.
De-grease the juices in the roasting tin, add stock, bring to the boil and thicken with a little roux if desired. Just before serving, whisk in some knobs of butter to enrich the gravy and add some freshly-chopped herbs.
* If you don’t have access to this variety, use whatever fresh herbs you have, e.g. parsley, chives, thyme and mint.
© 1989 Darina Allen. All rights reserved.