This is one of the simplest ways to roast lamb and gives you spoonable, moist meat, full of flavour with the added benefit of the potatoes cooking with the meat and pan juices to save you making gravy.
While the oven is on for this I like to roast some veggies at the same time, tonight it was beetroot, carrot and parsnip with some fresh parsley, thyme and rosemary.
Use the pan juices to pour over the meat as you serve, any leftover meat and juices can be used to make shepherds pie the following night.
Serves 8-10 depending on portions
2.8kg leg of lamb
4 cloves garlic, peeled and sliced
50mls olive oil
2 onions, peeled and cut into 1cm rings
750mls red wine
750mls stock or water
salt and pepper
2-2.5kg baby potatoes, skin on
Preheat the oven to 220 degrees Centigrade.
Take the leg of lamb and stab all over with a sharp knife, slide a slice of garlic into each stab hole. Drizzle with a little olive oil. Season well with salt and pepper.
Lay the solid onion rings into the base of a roasting tin, place the lamb on top and pop into the oven for 20 minutes.
Remove from the oven, pour in the wine and stock, cover tightly with foil, return to the oven and turn down the temperature to 160 degrees Centigrade. Roast for four hours.
After the four hour roast, add the potatoes to the pan, cover again and roast for 1 hour.
Now, carefully pour as much of the pan juice as you can out of the roasting tin into a small pan.
Return to the oven to let the meat and potatoe colour up, around an hour, basting occasionally.
The meat will be spoonable so no need to carve, I just use some tongs to pull it off and reheat the pan juices to pour over the top.