Melt in the mouth roasted leg of lamb

Ingredients:

2kg leg of lamb boned (ask butcher to bone and roll)
250g butter
4 sprigs thyme
4 sprigs Rosemary
6 black peppercorns - crushed
1 teaspoon sea salt
5 cloves garlic

Method:

1. Pre heat oven to 250°c

2. Lightly score top surface of lamb

3. Blend butter, garlic, herbs in food processor

4. Rub butter and herb mix all over lamb and season with salt and pepper. Place lamb on cooling rack in roasting tray

5. Roast in oven for 1 hour or until centre temperature is 45°c

6. Rest for 15 minutes before carving

7. Enjoy as part of an Easter Sunday roast.