Gigot d'agneau (garlic and rosemary roast leg of lamb)

1. Let the leg of lamb come to room temperature, then make several incisions with the point of a knife.

2. Push pieces of garlic clove and sprigs of rosemary into the cuts.

3. Rub the whole joint with olive oil, salt, pepper and the remaining crumbled thyme.

4. Sear in a preheated 220 °C oven for 15 minutes to take on colour.

5. Lower the heat to 170 °C and roast for about 30-35 minutes per kilo – for pink lamb the core should reach 58 °C.

6. Take it out, cover loosely with foil and rest 15 minutes; meanwhile roast the potato wedges crisp in the duck fat.

Tip: A classic of Easter and Sunday lunches in France. Resting is essential – without it the juices run out when you carve. Keep the meat lightly pink in the centre.