We went straight to Richard for a failsafe recipe to make the very most of your Spring Lamb leg this year - with minimal ingredients so that you can enjoy your Sunday properly.


  1. Preheat you oven to 180°C/gas mark 6. Mix the tapenade, maple syrup, thyme, olive oil, smoked paprika and plenty of seasoning.
  2. Slice each onion into 3 thick horizontal pieces. Place in the bottom of a large roasting tin, scatter with the garlic and pour over the lamb stock.
  3. Put the Lamb in the tray on top of the onions and garlic. With a sharp knife, slash the flesh a few times and brush with half of the glaze. Transfer to the oven and roast for 40 minutes.
  4. After 40 minutes, reduce the oven temperature to 150°C/gas mark 3. Brush with the remaining glaze and cook for one more hour.
  5. After the hour is up, place the potatoes in the roasting tin and season. Return the tin to the oven for another hour of cooking time.
  6. When the Lamb is ready, turn off the oven and allow it to rest for 30 minutes inside the oven.
  7. Thickly slice the Lamb and serve it with the roasted onions and potatoes, a drizzle of the cooking juices and some spring greens.