Leg of lamb with herb butter

Preparation

1. Take your leg of lamb out of the fridge 1 hour before you start cooking. Do the same with the butter.
2. Peel and rinse your potatoes and cut them into 4.
3. Slice your carrots into rounds.
4. Peel and slice the onion.
5. Place your vegetables in a large ovenproof dish, big enough to hold your leg of lamb..
6. Generously drizzle your vegetables with olive oil, ½ a glass of water, salt and pepper. Mix.
7. Peel your garlic clove.
8. Rinse and remove the stems from your bunches of parsley, chervil and thyme and make sure to keep the leaves.
9. Blend the butter with the fresh herbs, garlic clove, salt and pepper until smooth.
10. Preheat the oven to 240°C.
11. Remove the skin and excess white fat from the leg of lamb with a knife.
12. Coat your leg of lamb with the creamy herb butter. Then place in onto your vegetables.
13. Cook for 20 minutes.
14. Then turn your lamb over, turn the vegetables and cook for another 30 minutes at 210°C. Adjust the cooking time according to the size of your leg of lamb and whether you prefer your meat medium or pink. Check it is cooked through by making a cut in the meat.
15. Turn off the oven and leave the lamb to sit inside for 15 minutes with the oven door open. Serve and enjoy!