The first time I tasted matcha (green tea) ice-cream, probably around 20 years ago, it was heavenly. It felt as if I was tasting the cream made from the cow's milk as well as the grasses it fed on in order to create this milk. This is the idea behind my hay and twig roasted leg of lamb. A lamb prepared in a traditionally Greek manner but modified. Cooking the vegetables separately at first, then cooking the lamb nested in hay and the leftover twigs and stems of aromatic herbs for the first half of the required cooking time and then transferring it and its juices to the roasting pan with the vegetables, cooking it some more (don't worry, the hay makes it very tender) and finally broiling each side for a browned caramelized skin. A delicate balance of meat and grassy pastures !