Instructions

1. Firs make the rub. Put all ingredients in a small food processor and whiz until you get a coarse paste.
2. Pierce the meat with a sharp knife all over the leg, about 1cm deep. Spread the rub all over the lamb pushing it into the incisions. Marinate for an hour or so.
3. Preheat the oven to 170C. Put the lamb in a roasting try. Add the garlic, onion, orange and carrots.
4. Roast for about 70-100 minutes, depending on how well-cooked you like your lamb.
5. Transfer the lamb, onion and carrots to a platter to rest, then cover with foil and kitchen towel to keep warm.
6. Make the gravy from the roasting jus. Press the orange pieces to release their juices in roasting tin. Pour in some wine and stock, and heat it on the cooker over medium heat. Stir, scraping the base of the pan to reduce until you get a single cream consistency (you can add some corn flour or cream fraîche to thicken). Strain the gravy into a large saucepan and discard the orange bits.
7. Carve the meat, then serve with your chosen side dishes, the roasted carrots and the gravy.