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.





30 minutes per kilo for medium lamb

Prep. time:

15/20 mins




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 !