- Approx.. 2 kg leg of lamb (bone in)
- 1 onion cut into 8ths
- 1 clove of garlic, peeled and separated
- olive oil
- salt and pepper
- a good handful of fresh herbs (rosemary, thyme, sage ……)
- 300ml good quality chicken stock (or you could substitute half for white wine)
- Pre-heat oven to 170ºC
- Rub the lamb with a generous amount of olive oil, and season well with salt and pepper
- In a large high sided roasting pan, sear the lamb on all sides until a nice caramelisation has formed (it’s beautifully brown).
- Add the onions and cook for a further minute, then the garlic
- Pour in the stock. Turn off the heat.
- Through in herbs, and cover the tray with a double layer of foil, and place in the oven for at least 4 hours. You will know it’s done when it pulls way with a fork
- 20 minutes before you are ready to serve, remove the lamb from the oven and rest on a plate under some foil and a tea towel.
- Use the gravy that’s left to make a sauce, by reducing further on the stove top. You can use this sparingly as a gravy, but try not to douse the lamb, maybe just a couple of spoonfuls tops.
Serve with crispy potatoes and salad, or if it’s winter a whole raft of roasted veggies.