A Provencal Easter Classic Gigot Dagneau Pique A Lail Lamb Studded with Garlic

Preheat your oven to 200°C (180°C fan). Take the lamb out of the fridge at least an hour before cooking to allow it to come to room temperature.

Peel about 15-20 garlic cloves, leaving the rest in their heads. With a small, sharp knife, make deep incisions all over the leg of lamb.

Push a peeled garlic clove deep into each incision. In some, you can also insert small pieces of rosemary.

Place the lamb in a large roasting tin. Drizzle with olive oil and rub it all over the meat. Season generously with salt and pepper.

Scatter the remaining unpeeled garlic cloves and thyme sprigs around the lamb in the tin. Roast for 15 minutes at the high temperature.

Reduce the oven temperature to 180°C (160°C fan) and continue to roast for 1 hour and 15 minutes for a medium-rare finish, or 1 hour and 30 minutes for medium. Baste the lamb with the pan juices halfway through.

Remove the lamb from the oven, transfer it to a carving board, cover loosely with foil, and let it rest for at least 20 minutes before carving and serving with the roasted garlic and pan juices.