Place the lamb in a baking dish. Drizzle with a tablespoon of olive oil, sprinkle over the salt and pepper and place, uncovered, in the pre-heated oven. Roast for 1 hour 30 minutes.
When cooked, remove the lamb from the oven and leave to rest for at least ½ an hour and up to 1 hour.
Standing the leg upright (I hold the bone with a piece of kitchen towel to stop it slipping), carve the meat off the bone and cut into 4-5cm chunks. Cool and refrigerate or carry on with the recipe.
For the toppings
Prepare the toppings as stated.
For the dressing
Very finely dice the onion and place in bowl of ice cold water. Leave to soak for 15 minutes (this removes some of the onions acidity), drain well.
Mix all the dressing ingredients, including the onion, together. Leave to infuse.
Place the salad leaves onto your platter piling them up.
Heat a deep, preferably non-stick, frying pan to its highest setting and add a drizzle of olive oil.
When hot add the lamb. Leave for a minute or two until the lamb touching the pan is golden and crispy. Toss then leave again. Continue to cook until each piece of meat has a golden crust and is thoroughly heated through. I tend to do this in two pans as I find the meat crisps up better.
Arrange the lamb on the salad leaves. Sprinkle the toppings over the lamb, drizzle over the dressing and serve.
*I like a combination of baby spinach leaves, lambs lettuce, rocket and watercress