with garlic, rosemary and Mediterranean vegetables
This is a fabulous dish and my favourite way of cooking this lovely piece of meat. It brings a great Mediterranean flavour for a Sunday Lunch with a difference.
Servings
6/8
Cook:
30 minutes per kilo for medium lamb
Prep. time:
15/20 mins
Difficulty:
Medium
Ingredients
1 Leg of Lamb (2 ½ – 3 kilo)
1 Large leek
4 cloves of garlic
1 large green pepper
1 large red pepper
4 large tomatoes
4 large potatoes
4 Large Carrots scraped then topped and tailed
1 Aubergine (optional)
1 beef stock cube
1 chicken stock cube
½ a bottle of nice red wine
6 sprigs of Rosemary
2 Bay leaves
Some black pepper corns
A glug of olive oil
Step by Step Instructions
Step 1
Preheat the oven to 180C/gas 4.
I prefer to keep the lamb on the bone, but if you prefer get the butcher to bone and roll it leaving you with the bones to make a stock.
Score the skin quite deeply with a very sharp knife
Pre heat the oven to 180/Gas 4
Peel and crush the garlic
Rub the crushed garlic into the lamb and skewer the rosemary through the skin. Rub some olive oil and a little salt into the skin and sprinkle with the black peppercorns.
Step 3
After half an hour take the lamb out of the oven. Pour over a half bottle of wine and a third of a litre of stock made from the cubes (or fresh seasoned stock if you have it)
Cover with foil and return to the oven for a further hour.
Step 2
Chop the leek into rings about 1 cm thick
Cut the peppers, aubergine, carrots and tomatoes into rings as well
Peel and thinly slice the potatoes
In a baking tray, layer the tomatoes, bay leaves, peppers, aubergine, carrots, a little of the garlic and leeks, finally topping with the potatoes. Sprinkle with a little salt.
Place in the oven for half an hour.
Step 4
After 45 minutes remove the foil and turn the oven up to 200/Gas 5
After a further 15 minutes remove the lamb from the tray and put on a dish to rest, retaining the juices for later. Recover with the foil to keep warm.
Return the baking tray to the oven for a further 5/10 minutes allowing the potatoes to brown off.
On hot plates divide the vegetables in to 6/8 portions
Carve the lamb in ½ cm slices and place on top.
Pour the juices from the meat and any reduction left from the baking tray over the meat and serve
Offer red currant jelly as a perfect accompaniment. Drink the rest of the red wine and open another bottle.
Bon Appétit !
