I love cooking this leg of lamb when I have people around for dinner. It needs to simmer slowly in the oven for several hours, so all the preparation’s done well ahead of time and the aromas of wine, herbs and lamb float enticingly through the house!
You can serve it with pretty much any vegetables you like. I do little roast potatoes and roast carrots usually plus a green vegetable like broccoli or peas. My friend Ambi cooked it recently (having tried it at mine) and served it with creamed spinach, which also sounds delicious.
The leftovers are always lovely. I made a fabulous shepherd’s pie last time, cutting up the meat into small cubes. Or they make great sandwiches with lettuce and tomato and a dollop of chutney.
2kg leg of lamb, bone in
2 tsp vegetable oil
12 baby onions, peeled
4 garlic cloves, peeled and thinly sliced
1 bottle dry white wine
600ml chicken stock
2 tsp dried oregano
2 tbsp cranberry jelly
2 tbsp mint jelly
Salt and pepper
Preheat the oven to 140 degrees.
Season the lamb and roll it in the flour.
Brown the lamb in hot oil in a frying pan for 10-15 minutes.
Remove from frying pan and place in roasting tin.
Add baby onions to the frying pan and fry for about 10 mins until browned. Remove and add around the lamb in the roasting tin.
Pour over the bottle of white wine and the chicken stock. Add the garlic, oregano and cranberry and mint jelly to the roasting tin.
Cover the tin with silver foil.
Cook the lamb for three and a half to four hours, turning the temperature up after two hours to 170C. Baste the meat with the juices every half hour or so.
Remove the lamb from the oven and rest in a warm place for 15 minutes, covered with foil.
Remove the onions from the liquid and put the liquid on the stove in a pan. Simmer until thickened, adding cornflour if necessary, to make the gravy. I add the onions to the tray of roast potatoes at this stage.
Cut into thick slices (the meat will fall away from the bone really easily) and serve.