French-style Roast Lamb with Rich Onion Gravy

Place lamb leg fat-side up on a lean chopping board and pat dry with a clean tea towel. Combine or process marinade ingredients to form a paste. Spread paste all over lamb, wrap in cling film to seal and refrigerate overnight (or at least for 2 hours).

Remove lamb from fridge an hour before cooking. Preheat oven to 180°C. Remove cling film from lamb, transfer to a metal roasting dish, fat-side up, then season generously with salt and pepper. Toss onions in a bowl with oil, then add to the dish with lamb.

Transfer dish to oven and bake for 20 minutes per 500g for rare, 25 minutes per 500g for medium-rare, and 30 minutes per 500g for well done. Baste once or twice while cooking. Remove from oven, transfer lamb to a wooden board or a warmed plate, then cover loosely with foil. Leave to rest for 15-30 minutes before carving. Reserve the resting juices from the board.

1. GRAVY. Mix cornflour with ½ cup water or extra stock. Tip out excess oil from the roasting dish, but leave the onions. Place on stovetop over medium heat, then add stock and cornflour mixture and simmer, stirring with a wooden spoon, for about 10 minutes or until thickened (add more cornflour if needed). Scrape up juices and onion for flavour. Strain through a sieve and pour into a jug.

1. Carve lamb and serve with gravy, roast potatoes and seasonal greens.