This slow-cooked classic takes almost no preparation – just gather the ingredients and throw them in the dish – making it the perfect choice for a sunny Sunday, says BBC Good Food
SLOW ROAST LEG OF LAMB You will need
• ½ leg of lamb (the thick fillet end) with the bone in – about 1kg/2lb 4oz
• salt and pepper
• 2 red onions
• 8 garlic cloves (unpeeled)
• 4 rosemary sprigs
• 4 sage leaves
• 2 bay leaves
• 400ml/14fl oz white wine
• 2 squeezes of honey
• 1kg/2lb 4oz potatoes, peeled and cut for roasties
• olive oil, for drizzling
• 300g/11oz frozen peas
1 Remove the lamb from the fridge 30 minutes before cooking (to bring it to room temperature). Preheat the oven to 150ºC/300ºF/Gas 2 and make sure the shelves are set to fit a casserole pot and roasting tray in.
2 Place the lamb in a big casserole pot and season well with salt and pepper. Cut the onions into quarters, keeping the root intact, peel off the skin and throw them in with the garlic cloves, sage, bay leaves and rosemary sprigs. Pour in the white wine and drizzle the honey over.
3 Put the lid on and place the whole thing in the oven – it will be in here for about four hours. Set a timer for two and a half hours, as that’s when you need to add the potatoes.
4 When the timer goes, toss the potatoes in a roasting tin with a good drizzle of oil and leave them to sit.
5 Season the potatoes with salt and pepper, drizzle a bit more oil on them if they have sucked it all up and place them in the oven for the remaining hour and a half. Give them a toss every so often.
6 Finally, 10 minutes before the meat is ready, throw the peas into the lamb cooking juices.
7 Once everything is cooked, remove from the oven. The meat should be falling off the bone and the potatoes crisp and golden brown.