1 Whole leg of lamb
1 Bulb new season smoked garlic split into cloves, peeled – you should have around 15 cloves
15 Small sprigs of rosemary
Sea salt and black pepper
500ml Red wine
1litre Lamb stock or half chicken/half beef
50g Soft unsalted butter
50g Plain flour
Serves 4 as a main course
Tip: I have used the smoked garlic in the featured recipe which involves making incisions in the lamb leg and then inserting the cloves. The taste is really quite something and quite different from using un-smoked cloves. You need to rest the meat well and whilst this is mainly to allow the meat to relax, the garlic flavour also works its way all through the meat giving ultimate flavour.
1. Using a sharp thin knife, make incisions into the leg and insert a clove of garlic as well as a sprig of rosemary. Repeat this process evenly over the leg using all the cloves.
2. Season the lamb all over with salt and pepper and then colour in a hot pan with a little vegetable oil. Transfer the leg to a roasting tray and sit on a handful of rosemary or on a purpose made trivet rack.
3. Roast the leg in the oven at 180˚c for 1-2 hours depending on the size of the leg and the required cooking degree. Remove from the roasting tray and allow to rest for 30 minutes before carving.
4. To make the gravy place the roasting tray back on the heat, add the red wine and bring to the boil reducing by half, then add the stock and again reduce by half. Mix the flour and butter together and then slowly whisk into sauce – bring back to the heat and allow to thicken.
5. Carve the lamb and serve with the red wine gravy[/vc_column_text][/vc_column][/vc_row]
Serve the lamb with some lovely polenta roasted potatoes. Peel and wash the potatoes and bring to the boil in salted water. Once boiling continue to cook until the outsides of the potatoes start to soften slightly. Drain very well before returning to the pan to dry out slightly over a low heat.
Sprinkle the potatoes with polenta shaking vigorously and season well. Transfer into a deep roasting with hot duck fat and roast until the potatoes are soft and fluffy. The polenta gives a real crunchy skin which always seems to go down very well.