LAMB, ROSEMARY AND GARLIC

Ingredients:

leg of lamb weighing 2.5 kg 2 garlic bulb 1 bunch rosemary 1 tbsp vegetable oil 2 carrots, cut into large chunks 1 onion, cut into quarters 1 glass red wine (about 150ml) 1.2l lamb stock

Method:

1. The first job is to stud the lamb

with garlic and rosemary. 2. Make at least 30 small incisions

on the meat with a knife. 3. Peel 8 garlic cloves, slice them

and prod a slice into each incision. 4. Pull off small sprigs of rosemary

and push into the incisions. 5. If done in advance, cover the lamb

well and refrigerate. 6. Remove from the fridge 1 hour

before roasting 7. Heat oven to 190C. 8. Heat a large frying pan, add a

little oil and brown the lamb. 9. Scatter the carrot, onion, remain- ing garlic and rosemary in a large roasting tin, pour in the wine and stock, then place the browned lamb in the tin. 10. Roast for about 1 hour and

45 minutes. 11. Turn the lamb halfway through to

cover each side with the stock. 12. When cooked, remove the lamb and allow to rest in a warm place covered in foil for about 30 mins. 13. While the lamb is resting, make

the gravy. 14. Pour the stock from the tin through a sieve to remove all the vegetables and herbs. 15. This stock should be rich, slightly

thick and have a lamb flavour. 16. Reduce it a little on the hob if you feel you want to concentrate the flavour, skimming off any fat that comes to the surface. 17. Serve the lamb with the gravy,

potatoes.