Easter is one of hunger-making smells; the spice of hot cross buns, the sugary sweetness from the chocolate eggs, the hint of almonds from slices of simnal cake. None top the main attraction; a leg of lamb roasting in the oven, ideally studded with great slices of garlic and prickled with rosemary tines. Here, Murano's Angela Hartnett shares her recipe. The main thing is to keep it simple: "Lamb goes so well with garlic and rosemary that there’s no point in complicating matters by adding other powerful flavours," she says. As for the bone-in, bone-out question, Hartnett is laissez-faire: "Cooking the lamb on the bone helps the join to retain its natural shape – but it’ll work boned, which makes carving easier." In other words, do it whichever way you fancy. It's Easter, after all. If you can't cook this year, or are struggling to get your hands on a leg of lamb, read our guide to restaurants delivering over the weekend. Serves: 4 Ingredients 1 leg of ...