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8–10
people. Allow 170g/6ozs approx. per person.Medium
By Darina Allen
Published 1989
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