If you need something to compete with a big, big wine, the contrasting aromas of mint, garlic, pepper and oregano on this leg of lamb will stand up to the biggest of super cuvées. Prepare your mouth for an overwhelming experience.

Roasted leg of lamb with mint, oregano, garlic and pepper

1/2 kg of salted butter left at room temperature for several hours

1 leg of lamb

4 tbsp dried mint flakes

4 tbsp dried oregano leaves

3 cloves garlic

1 tsp black pepper

Preheat the oven to 350 F. Remove all the fat from the lamb, including under the pockets found between the bottom and the top of the leg. This takes up to 20 minutes.

Slice each garlic clove in three sections lengthwise, and spike them inside the meat.

Smother the entire surface of the lamb leg with the butter, and sprinkle with the oregano, mint and pepper.

Place the lamb in a roasting pan, slide it into the oven and turn every 30 minutes, basting it with the melted butter and juices.

If the lamb is frozen, leave it in the refrigerator for at least 48 hours prior to cooking. If the lamb is fresh, cook for an additional 30 minutes.

Preparation time: 30 minutes

Cooking time: approximately 70 minutes

Serves five