Le Creuset share a flavour-packed lamb recipe perfect for entertaining.

Sweet, tender lamb infused with the flavours of fresh rosemary and caramelised roasted garlic, served with gravy made with the pan juices, sweet garlic pulp, lamb stock and mint sauce. Why not break with tradition and accompany with Yorkshire puddings flavoured with rosemary alongside the vegetables?

1. Preheat oven 190°C/170°C fan/Gas 5. Remove the leaves from the rosemary sprigs and chop finely. Combine the rosemary with the butter, finely chopped garlic cloves, salt and pepper.
2. Make around 20 small incisions in the skin of the lamb and rub over the rosemary and garlic mixture. Place the lamb into the roasting tin herb-side up with the whole garlic bulb alongside.
3. Roast for 1 hour 40 mins to 2 hours, basting 2 or 3 times during cooking. Time will depend on the size of joint and how well-done you like your meat.
4. Transfer the lamb onto a warmed dish, cover with foil and rest for 25-30 mins before carving.
5. To make the gravy: Skim and discard any unwanted fat from the cooking juices. Remove the roasted garlic and squeeze the pulp from the skin into a saucepan. Combine the skimmed cooking juices with the plain flour and mix to a paste. Whisk in the hot stock with the mint sauce and bring to a simmer, stirring continuously, until the sauce is thickened. Adjust the seasoning to taste.
6. To serve: Slice the rested lamb thickly and serve with the gravy and some extra mint sauce served separately.

Cook’s notes: If you would like to make your own mint sauce, combine 3 tbsp of freshly chopped mint with 4 tbsp of white balsamic vinegar and season with a little salt to taste. If a darker gravy is preferred, add a few drops of liquid gravy browning when whisking in the stock.

You can buy Le Creuset Toughened Non-Stick Bakeware, including the Rectangular Roaster pictured here, from Le Creuset Guildford and Le Creuset Windsor lecreuset.com