Roast leg of lamb with herb crust

Method

1. Preheat the oven to 190C/gas 5.

2. Prepare the lamb for roasting by spiking the meat with a small knife and pushing slices of garlic into the holes. Put the thyme and rosemary in the middle of the meat were the bone once was and roll up. Tie the leg with butcher's string to keep everything in place. Season with salt and pepper.

3. Heat the olive oil in a frying pan and brown the lamb on all sides. Put the bones into a roasting tray and sit the meat on top. Put into the oven and roast for about 45 minutes. (You can check by pushing a cooking needle into the centre of the meat and count to 7, remove and place to your lip. If it is warm then it is cooked to medium.)

4. For the herb crust: put the breadcrumbs in a food processor with the parsley and garlic and blend to a fine crumb. Add the olive oil, mustard and a pinch of salt and pepper. Blend until the mixture starts to come together to make a paste. If this doesn't happen then add a little water and more olive oil.

5. Remove from the mixer and place between two sheets of parchment paper. Roll out to an even thickness, large enough to cover the leg of lamb.

6. When the lamb is cooked, remove from the oven and brush with Dijon mustard. Leave to rest for 15-20 minutes. After this time, lay the herb crust on top of the leg. Reheat in the oven 10 minutes before you serve.