Roast Leg of Lamb with Rosemary and Garlic

 

Ingredients-

Potatoes ------------------------------------- 4 Big ones (peeled)
Leg of Lamb --------------------------------- 1
Olive Oil ------------------------------------- 4 Tablespoons
Rosemary ------------------------------------ 2 Springs
Garlic ---------------------------------------- 2 Heads
Onions --------------------------------------- 3 Big ones (peeled and cut 6 each)
Butter ----------------------------------------2 Tablesppons
Salt & Pepper -------------------------------- To Taste
White Wine ---------------------------------- 200ml
Water ---------------------------------------- 200ml

Techniques-

You can substitute the 4 big potatoes for 24 small new potatoes.

You can also substitute the 3 big onions with 24 pearl onions.

Instructions-

• Preheat the oven to 200C/Gas 6
• Peel the potatoes and cut them in medium sized squares. 
• Crush the garlic cloves without peeling and set aside.
  
  
   
• Parboil the potatoes in a pan of salted water for 3 minutes.
  
  
   
•  Drain and set aside.
  
  
• Rub the leg of lamb with a little olive oil, salt and pepper (my local butcher has this one this time).  
  
•  Peel 3 garlic cloves and cut in half lentghways.  Make a few incisions in the leg of lamb and insert a piece of garlic and a small piece of rosemary into each one.
  
  
  
• Place the lamb in a hot roasting pan with the rest of the olive oil and sear over medium heat until golden on all sides.
  
  
• Add 2 tablesppons of butter and continue to heat until foaming.
  
  
• Put the parboiled potatoes, pearl onions and the rest of the garlic and rosemary into the foaming butter around the lamb.  Please note:  You will love these potatoes, so I suggest you put a few more.  Also, you might want to close your windows as you will have neighbours ringing your door bell because of the smell.   
  
• Season and roast in the oven for 10 minutes. 
• Turn the potatoes and onions every 20 minutes and baste the lamb with the juices.
• Turn the oven down to 190C/Gas 5 and continue to roast for 45-60 minutes.
• Once cooked, take the meat and vegetables out of the pan and keep warm. 
• Pour out most of the fat and add the wine, followed by the water.  Bring to the boiled and scrape the pan with a spatula to lift the roasting sugars.
  
  
• Continue to boil and add any juices that have run from the leg of lamb.
• When reduced by half, whisk in a knob of butter, then pass the sauce through a fine sieve.
  
  
    
  
• Serve with the lamb and vegetables.