One-tin roast leg of lamb with herbs & potatoes

Preheat the oven to 190°C, gas mark 5. Using a sharp knife, pierce the meat and slip in the garlic slivers. Place the joint in a roasting tray and rub with lemon juice and 2 tbsp olive oil.

Roughly chop the herbs together. Mix with the salt and plenty of freshly ground black pepper, then rub into the lamb. Cover the pan with foil and lightly scrunch it around the edges. Leave the lamb to marinate at room temperature for 15 minutes.

Peel the potatoes and cut into quarters or sixths lengthways, depending on the size of potatoes. Cover with cold water and set aside. Put the lamb in the centre of the oven and roast, covered, for 30 minutes, then turn, baste, re-cover and roast for 30 minutes more.

Remove the foil, then turn and baste the meat again. For medium lamb, add the potatoes now, coat in the fat and remaining 1 tbsp oil and roast for 1 hour, basting halfway until the lamb is cooked and the potatoes golden and tender. For well done lamb, roast the meat for 30 minutes, then add the potatoes and give it 1 hour more in the oven.

When cooked, transfer the lamb to a plate and leave to rest for 15 minutes in a warm place. Keep the potatoes warm too. Carve the lamb and serve together, with the remaining juices from the pan.