Some family traditions are always worth maintaining - like everyone round the table for Sunday lunch. And as far as traditional Sunday lunches go, leg of lamb is right up there. This herb crusting will add extra flavour and succulence, and if it goes down well here, the good news is that it's just as tasty on other meats.
While it's resting, you can add an extra touch of flavour to the table by using the juices left in the roasting dish to make a tasty gravy. Pour them into a small saucepan, add a tablespoon of flour and stir it in over a low heat. Once combined, add 400ml of stock and stir until smooth and thickened.