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Ingredients

• 5 sprigs rosemary
• 3 cloves garlic, halved
• 6 tbsp olive oil, plus extra for drizzling
• 1 x 1.5-2kg leg of lamb
• 800 g new potatoes, halved
• 500 g carrots, sliced into batons
• 400 g baby onions, (cipollini)
• 100-200 ml white wine
• 1 bunches sage, leaves only
• 3 bay leaves
• 1 bunches flat leaf parsley, leaves only, chopped
• 1 bunches mint, leaves only, chopped

• 2-3 anchovy fillets
• 1 tsp dried lavender flowers
• 6-8 tbsp olive oil
• 1-2 tbsp lemon juice
• red wine vinegar, to taste
• 4 small handfuls salad leaves

Description

A Classic Easter Roast Gets A Deliciously Different Treatment Using Fresh Herbs And Fragrant Flowers In This Recipe From Aaron Craze

UK TV