If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat
Prep:10 mins
Serves 6 – 8
leg of lamb weighing 2.5kg/5lb 8oz1 garlic bulb1 bunch rosemary1 tbsp vegetable oil2 carrots, cut into large chunks1 onion, cut into quarters1 glass red wine (about 150ml)1.2l beef or lamb stock
STEP 1Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.STEP 2Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.STEP 3If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.STEP 4Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.STEP 5Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.STEP 6Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock.
