Honey Roasted Leg of Lamb - Tom Aikens

Ingredients

• 1 leg of Lamb (1.5kg in weight) on the bone
• 1 bulb of garlic cloves, cut in ½ or ¼ pieces depending on size
• 1 small bunch of rosemary with flowers
• 12g coarse sea salt
• 100ml olive oil
• 1.5 tbsp honey
• 2 peeled onions, peeled
• 3 peeled carrots, peeled
• 500ml white chicken stock
• 100g banana shallots, peeled and finely diced
• 200g soft English lettuce, cut thinly (alternatively you can use gem lettuce)
• 400g shelled & cooked peas
• 50ml veg stock
• 50g butter
• 50ml double cream
• 4 spring onions, sliced thinly
• 1tsp chopped parsley
• 1 tsp chopped chervil
• 5-6 medium sized peeled potatoes (approx 800g)
• 600ml double cream
• 200ml milk
• 80g Parmesan
• 80g Montgomery cheddar
• 80g Gruyere cheese
• 12g Maldon salt
• 3g crushed black pepper
• 2-3 rosemary sprigs
• 3-4 thyme sprigs
• 6-8 sage leaves + 4 bay leaves, scrunched
• 10-12 cloves of garlic, finely chopped