If you’re not into gammon or turkey for your Christmas lunch, try this delicious rosemary-and-garlic roast lamb.
- 1.2 – 1.5 kg leg of lamb on the bone
- 15 cloves of garlic
- 5 sprigs of rosemary
- 60ml olive oil
- salt & pepper
- 2-3 medium sized onions
- 150ml red wine
Preheat oven to 200 C. Using a very sharp knife score 15 small cross cuts all over leg of lamb about 1.5cm deep. Pop peeled garlic cloves into cuts ensuring they are lodged properly. Place the rosemary sprigs into some of the garlic cross cuts. Rub olive oil all over leg of lamb and season well with Maldon (coarse) salt & black pepper. Place in a roasting dish along with peeled and quartered onions (lid off) and roast for about 30 minutes. Turn down heat to 180C, add wine to the roasting dish and cover the meat, slow cooking for another 2-3 hours or until lamb is very tender. Constantly baste the meat with the pan juices and turn every half an hour to ensure even cooking.
Once ready, remove from the pan and set aside. Use pan juices to create a gravy by adding either a crushed potato or 10ml of corn starch mixed with a bit of cold water to thicken sauce into a gravy. Serve with roast potatoes, green beans and all the Christmas trimmings.
