Peel two cloves of garlic and cut into fine strips. Using a sharp knife, make diagonal cuts under the skin of the meat and slide the garlic strips in.

Strip the herbs from their stalks and chop finely together with the remaining garlic. Crush everything in a mortar with salt, olive oil, lemon juice and lemon zest. Rub the marinade thoroughly into the leg of lamb on all sides.

Place in a roasting dish, cover and leave to marinate in the fridge for 24 hours.

Remove the meat from the fridge one hour before cooking and bring to room temperature. Preheat the oven to 230 °C (445 °F).

Roast for 15 minutes at 230 °C (445 °F) on the second shelf from the bottom. Reduce the temperature to 180 °C (355 °F) and cook for a further 40 to 60 minutes, depending on the desired doneness.

Core temperature: 60 °C (140 °F) = very pink / 65 °C (149 °F) = slightly pink / 70 °C (158 °F) = well done

Remove from the oven, wrap in aluminium foil and leave to rest for 15 minutes. Carve and serve.

Sauce: Pour the meat juices into a small saucepan, strain through a fine sieve if necessary, thicken with cream and butter and season to taste.