Leg Of Lamb With Garlic Sauce And Fresh Herbs

Total Time: 5 hrs 30 mins Preparation Time: 1 hr Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 8
• 1 (2 1/2-3 kg) whole leg of lamb
• 750 ml red wine
• 6 tablespoons olive oil
• 8 carrots, peeled and cut into 4 chunks
• 8 medium potatoes, peeled and quartered
• 8 medium onions
• 5 -6 large garlic cloves, unpeeled
• 2 sprigs fresh thyme or 2 tablespoons dried thyme
• 2 sprigs fresh rosemary or 1 1/2 tablespoons dried rosemary
• 1 bay leaf
• salt
• black pepper, freshly ground

Recipe

• 1 (you need one shallow and one deep baking tray, or one large roasting pot with a lid.).
• 2 take the meat out of the refrigerator and leave (covered) for 30-40 mins to reach room temperature.
• 3 pre-heat the oven to 250°c
• 4 peel and quarter the onion.
• 5 pour the olive oil into the shallow dish and put in the oven for 5-6 mins to heat.
• 6 add the onions, potatoes, carrots and garlic and stir until all are well covered with the oil.
• 7 roast at 250c for half an hour.
• 8 remove from the oven and put aside.
• 9 rub a few drops of oil into the meat with your hands.
• 10 season well and place in the deep baking tray (or pot) and sear it, uncovered, for 30 mins at 250°c
• 11 remove from the oven, drench with the wine and sprinkle one each of the herb sprigs (or half the dried amount) over the meat.
• 12 cover the tray with foil, making sure it does not touch the meat, or put the lid on the pot.
• 13 reduce the heat to 170c and roast for 1.5 hours.
• 14 remove from the oven, add the roast vegetables and the rest of the herbs and return to the oven uncovered for another 1.5 hours.
• 15 remove the garlic cloves, cover and leave to rest for 15-20 minutes. drain the liquid through a sieve into a saucepan, squeeze the garlic cloves to.
• 16 obtain the soft centers and add to the pan, boil while stirring with a whisk to dissolve the garlic until reduced to half (about 5-6 mins).
• 17 serve with the vegetables and the sauce.