You need some time for this one – its best if cooked for 4-5 hours. The smell of Garlic and Rosemary always gets my taste buds going !
You can serve this with some roast or steamed vegetables, or it also works perfectly with a crisp green salad , or try it with my shaved Brussels Sprouts slaw, add a roast potato if you need some carbs.
Large leg of Lamb – bone in
Sprigs of fresh rosemary
1 bulb or fresh garlic – break off cloves and peel them, cut if half if they are big
1 cup of red wine (or stock)
Salt
Extra water
Place the leg of lamb in a large roasting dish. Using the tip of the knife – make about 10 , 2cm insersions into the leg – on top, on the side etc . Then push the peeled garlic cloves into the meat , along with a piece of rosemary. Sprinkle the top/skin with a pinch or two of salt. Then pour the red wine/stock into the bottom of the pan, plus extra water so that its about 2 cms deep. Cover with Foil (or a lid if you have one) , and cook in a slow oven (120) for 4-5 hours. Check the water level after a couple of hours to make sure it’s not dried out. Add more water if you need. Take the foil off, and turn the oven up to 180 for the last 45 mins so that it browns and crisps the skin. Remove from oven, place the leg on a serving dish, cover with foil and allow to rest for 30mins before slicing.
