Roasted leg of lamb with baby potatoes, haricots verts and gravy

Mix thinly chopped rosemary, crushed garlic and a couple of bay leaves for the seasoning; thyme optional.

Pat the leg of lamb dry with paper towels.

Optionally French the bone: with a sharp boning knife cut straight to the bone about one and a half inches from the end, run the knife around and scrape the meat away using the knife and paper towels.

If needed, season the open flesh with the duck fat, rosemary and garlic mixture, salt and pepper and truss with butcher twine in a series of interlinked knots; rub the outside with the rest of the seasoning.

Cover with foil and refrigerate overnight.

Quarter a couple of onions, cut a few carrots and a head of garlic for roasting under the lamb.

Take the roast out of the refrigerator about three hours before cooking to come closer to room temperature.

Set the roast on a greased wire rack over the baking pan holding the vegetables; season the vegetables with a dash of salt and pepper and add white wine. Salt the meat generously on all sides.

Roast at 390F, 190C, for 90 minutes or until 135F, 57C inside; 30 minutes more for medium. The temperature rises at least 5C more after it leaves the oven.

Meanwhile boil the potatoes and parboil the green beans.

While the meat rests, pick out the carrots, onions and roasted garlic for garnish.

Gravy: add brown chicken stock to the roasting pan, scrape up the bits, transfer to a saucepan, bring to a boil and pass through a sieve; cook to the right consistency and flavour, skimming off impurities and fat, and adjust with salt and pepper.

Sear the potatoes in duck fat with minced garlic, chopped rosemary, salt and pepper.

Saute the green beans, add garlic and cook until fragrant; season with salt, pepper and parsley.