If refrigerator space allows prepare this recipe up to two days ahead. Ask butcher for lamb leg with chump on. Leg of lamb without chump will take 30 minutes less to cook than leg of lamb with chump.

· Preheat oven to 170°C.

· Starting at the foot end of leg, run finger along leg of lamb on bony side for about 15cm, until you come to a soft spot. This is the knee-joint. Preferably using a boning knife, cut through joint to remove lower leg portion. (Your butcher could do this for you.)

· Using a sharp paring knife make small slits in lamb leg, pushing a sliver of garlic into each slit as you go.

· Into a bowl place oil, lemon juice, salt and pepper and mix to combine.

· On a large work area place the large sheet of brown paper and top with three sheets of baking paper, overlapping each other.

· Place lamb onto baking paper. Taking a small amount of lemon mixture at a time, rub into lamb. Repeat until all the lemon mixture is used.

· Place oregano under and over the lamb. Tuck lower leg joint in close to leg of lamb.

· Wrap lamb loosely in the baking paper as you would fish and chips and then wrap in a similar fashion, in the brown paper, ensuring fat side of leg is facing upwards. Tie with cooking twine. Place a roasting rack into a large roasting tray and place lamb parcel facing upwards on top.

· Place into preheated oven and cook for 3 ½ hours. During cooking time do not break the seal.

· Remove from oven, do not unwrap, do not remove from roasting rack, and rest for 20-30 minutes.

To Serve

· Make a cut in the top layers of paper and open up to expose lamb.

· Transfer lamb to a large chopping board, being careful not to spill the cooking juices in the parcel. Transfer cooking juices to a jug and keep warm.

· Carve lamb, serve with meat juices and accompany with Hummus.

Hummus

(makes 290g)

· Into a food processor fitted with a metal blade place chickpeas, garlic, tahini, olive oil, lemon juice, salt and pepper.

· Process to a thick puree.

· Taste for seasoning. Store covered in refrigerator for up to five days.

Potatoes with Caperberry Vinaigrette

(serves 6-8)

· Bring a pot of water to the boil. Add potatoes and level off water so water is flush with potatoes. Add salt and cover pot with a lid.

· Return pot to the boil. Reduce heat to a simmer, place lid ajar and cook potatoes until just tender. Drain potatoes.

· To keep potatoes warm, place them back into pot and place lid on pot. Place pot back onto heat for about one minute to remove any residue of water. Remove from heat and remove lid. Cover top of potatoes with aluminium foil then with a folded tea towel. Replace lid and then cover lid tightly with a tea towel. Potatoes will keep warm for about 30 minutes.

· Transfer potatoes to a serving bowl and add half of the Caperberry Vinaigrette. Gently toss to coat. Drizzle with remaining vinaigrette and sprinkle with parsley.

· Serve hot or warm.

Caperberry Vinaigrette

(makes 200ml)

· Place oil, lime juice, mirin, gherkins, caperberries, dill, salt and pepper into a bowl. Whisk until well combined and a temporary emulsion is formed.