Easter dinner was a smashing success. Due in no small part to the DH who turned up with 6 or 7 bottles of Italian wine, a few kilos of pasta and cheese, some thinly sliced cured meats and a mess of gorgeous Italian vegetables.
I made a leg of lamb. Used a boneless leg and coated it with olive oil. Then pressed dried herbs de provence onto the entire thing (underside too.) and roasted it for about 15 min per pound, with a 15 min rest period after taking it out. It was quite delicious, especially with the garlic sauce.