- 1 leg of lamb
- 1 leek
- 1 onion chopped thickly or 2 x spring onions
- 1 carrot – chopped thickly
- 6 gloves of garlic
- a generous handful of fresh herbs from the garden
- 2 -3 springs of thyme
- 2 – 3 sprigs of rosemary
- 2 – 3 bay leaves
- a good handful of Italian parsley – shredded
- sage if you have it
- 1 bottle of white wine, Sav Blanc or Chardonnay is perfect
- butter and/or oil
- 2 T brandy (optional)
- Salt and pepper
- Heat butter/oil in the roasting dish over medium heat.
- Brown off the Lamb on all sides. Iff you are using brandy, add it to the pan, light it and let the alcohol burn off for 30 seconds. Extinguish flame with a lid. Remove from the heat
- Cut the leek, onions, carrots roughly and spread around the meat, add a generous grind of salt and pepper to coat the top of the lamb. Add garlic and herbs, pour in the wine.
- Cover entire dish with foil (or a roasting lid if you have one) and secure tightly.
- Place in the middle of an oven at 150°C for 5 – 6.5 hours.
- Remove from oven and rest for at least 15 minutes
- Meat will pull away from bone, no carving required.
- If there is liquid left in the pan, this can be used as gravy.
Adapted from a recipe published in Silver Spoon Italian 2005 – Leg of Lamb à la Périgourdine