Rosemary and Garlic Lamb Leg

Instructions

Preheat the oven to 170°C (350°F) (150°C/300°F fan-forced). Place the potatoes and onion in the base of a large baking dish or roasting pan. Add the olive oil, salt and pepper. Toss to coat. Place the lamb directly on top of the potatoes and onion. Sprinkle it with sea salt flakes and black pepper, then add the garlic, rosemary, oregano and olive oil. Use your hands to massage the marinade all over the lamb. It’s okay if some of it drips over the sides and onto the potatoes. Pour the chicken stock, lemon juice and white wine (if using) into the dish around the lamb. Do not pour it directly on the lamb as it will wash the marinade off. Cover with a lid - or baking (parchment) paper followed by a double layer of foil - and roast for 41⁄2 hours. After this time, check that the lamb can easily be pulled apart with two forks. Be careful removing it from the oven as lots of juices will have pooled in the base of the pan. If the lamb isn’t yet tender, cover and continue cooking in 30-minute intervals until fork-tender. To finish the lamb, turn the heat up to 240°C (475°F) (220°C/425°F fan-forced). Baste the lamb with the pan juices and return the lamb and potatoes to the oven, uncovered, for 20 minutes, or until the lamb is golden brown. The juices in the base of the pan will keep the lamb moist. If you have found that most of the juices have been absorbed, add 1⁄2 cup (125 ml) of water. Rest the lamb for at least 10 minutes before serving, covered loosely with foil. Serve the lamb with the potatoes and pan juices. If you would like to brown the potatoes, remove the lamb from the baking dish, ladle out the juices (do not throw them away - use them to drizzle over the lamb or see the leftover instructions below) and set the lamb aside, partially covered with foil (the lamb will stay warm for up to an hour). Return the potatoes to the oven for an additional 20 minutes or until they are browned and caramelised to your liking.

• all-purpose potatoes Notes: 8, peeled and cut into thick wedges
• onions Notes: 2, peeled and cut into thick wedges
• Olive oil Notes: 1 tbsp
• 1⁄2 tsp sea salt flakes
• 1⁄4 tsp freshly cracked black pepper
• bone-in leg of lamb Notes: 2.5 kg, 51⁄2 lb, can be substituted with lamb shoulder, see note 1
• sea salt flakes Notes: 2 tbsp, see note 2, plus extra to season
• Freshly cracked black pepper Notes: 1 tsp
• finely chopped garlic Notes: 2 tbsp
• rosemary sprigs Notes: 2, leaves picked, finely chopped
• dried oregano Notes: 1 tbsp
• 1⁄3 cup extra-virgin olive oil Notes: 80 ml
• chicken stock Notes: 2 cups, 500 ml, see note 3 about gluten-free
• Juice of 1 large lemon Notes: plus extra lemon wedges to serve
• 1⁄4 cup white wine Notes: 60 ml, optional

  Optional