Leg of lamb
Remove the leg of lamb from the fridge approx. 1 hr. prior to cooking. Season the lamb. Mix the bacon with all the other ingredients up to and including the wild garlic.
Heat the oil in a casserole dish in the lower half of an oven preheated to 240°C. Place the leg of lamb in the casserole dish and brown for approx. 7 mins. on each side. Turn the oven down to 180°C. Spread the bacon & wild garlic mixture evenly over the meat, insert the meat thermometer into the thickest part of the meat without touching the bone. Cook for a further 90 mins. The core temperature of the meat should be approx. 55°C. Remove the meat, cover and leave to rest for approx. 15 mins.
Combine the mayonnaise with the remaining ingredients. Serve the aioli with the leg of lamb.