Ready in 3 hours – 3½ hours, dependent on the size of your leg of lamb
Ingredients
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1 whole large leg of lamb, bone in (about 2.5kg)
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1 large head of garlic, lightly crushed
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10 cloves
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10 allspice berries
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7 bay leaves
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2 sprigs of fresh rosemary
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Salt & pepper to taste
Method
Trim excess fat and rinse the leg of lamb under running water.
Preheat the oven to 190°C.
Put the lamb into a large roasting tin /Pyrex dish.
Using a sharp knife, make cuts in the lamb, about 1.5cm apart, all the way to the bone.
Rub salt and pepper all over the leg of lamb, and don’t skimp on the pepper!
Lightly crush a head of garlic, not necessary to peel but do remove excess peels.
Top with the sprigs of rosemary.
In the meantime prepare your vegetables.
Remember you can use any vegetables.
Wash, and half if necessary, 1kg baby potatoes.
Add the potatoes in a roasting / Pyrex dish.
Add salt and crushed black pepper to taste.
Drizzle a tablespoon or two olive oil over the potatoes and add a quarter cup of water.
Cover with foil.
Pop in the oven an hour before the leg of lamb is done.
The potatoes will turn out crispy on the outside and soft inside.
For the veggies, peel, de-seed and slice butternut and carrots into small pieces.
Melt 50g unsalted butter and 50ml vegetable oil in a saucepan.
When the butter/oil begins to bubble add a couple of stick cinnamon and the butternut pieces.
Brown on each side.
Add the carrots, toss lightly so that the carrots are coated with the butter/oil mixture.
Season to taste (salt and a bit of pepper will do).
Cover and allow to steam over low heat until the vegetables are soft but not mushy.
Serve with homemade peppercorn sauce.
Serves 6 – 8. Serve this tender lamb with your favourite gravy and vegetables.
By Salwaa Smith