- Serves: 6
- Cook Time: 2 hours 10 minutes
- Prep Time: 25 minutes
- Effort: easy
- 3 kg leg of lamb
- 1 bulbs garlic, plus 6 additional cloves, peeled
- 4 lemons
- 1 bunches rosemary
- 150 g sea salt
- 300 ml lamb stock
- 300 ml red wine
1. Preheat oven 200C/gas 6. Make 6 small deep incisions randomly over the surface of the lamb. Stuff each hole with the 6 cloves of garlic.
2. Place the whole bulb of garlic into a food processor with the rosemary and 2 of the lemons. Add the sea salt. Whiz to a paste.
3. Rub the paste over the lamb.
4. Cut the remaining 2 lemons in half and place in the bottom of a roasting tray. Sit the lamb on top. Cover with foil and cook for 2 hours. Remove the lamb from the tray and leave to rest in a warm place, for at least 20 minutes.
5. Pour the wine into the roasting tray and cook over a medium heat on the hob for about 5-6 minutes, or until reduced by half.
6. Add the lamb stock and reduce by half again. Pass through a fine sieve.
7. Slice the lamb, and the crust should fall off. The crust is meant to seal the lamb and keep it moist - it is not to be eaten. Serve with the gravy, lots of crunchy roast potatoes and some purple sprouting broccoli.
Rate This Recipe