New Season Spring Lamb Recipe for Easter

GINGER PIG X LA FROMAGERIE
Roast Leg of New Season Spring Lamb with Pecorino Sardo & Wild Garlic
Recipe by our Head Chef, Alessandro Grano
Leg of Lamb courtesy of our neighbours, GINGER PIG, Marylebone

Ingredients
1 whole Deboned Leg of Lamb
100g Grated Pecorino Sardo
100g Roughly Chopped Wild Garlic
100g Roughly Chopped Flat Leaf Parsley
The Zest of 1 unwaxed Lemon
Good pinch of Red Chilli Flakes
4tbls of Extra Virgin Olive Oil
Sea Salt & Pepper 

In a bowl mix the Pecorino Sardo, wild garlic, parsley, lemon zest & chilli.
Place the lamb on a chopping board with the deboned side facing up,
Season with salt and pepper and then place the pecorino mix pressing and spreading all over the meat and joints.
Gently bring the lamb together encasing the Pecorino mix and secure with butchers string.
Rub olive oil all over the leg  & season with salt & pepper.
Roast in a 180c hot oven for 1- 1 ½  hours until the lamb is pink to medium. Remove from the oven, cover with foil & allow to rest for at least 15-20 minutes 
Serve with spring asparagus, peas, broad beans & Jersey Royal potatoes.
Spoon over the meat juices from the roasting pan.
Enjoy!