- 24 small new peeled potatoes
- salt and peeper
- 1 leg of lamb about 1.8-2 kg
- 3 tablespoons of olive oil
- 2 heads of garlic
- 2 sprigs of rosemary
- 24 pearl peeled onions
- 200ml of dry white wine
- 200ml water
- Preheat the oven to 200°C/Gas 6. Parboil the new 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. Peel 3 garlic cloves and cut in half length ways. Make six incisions in the leg of lamb and insert a piece of garlic and a small piece of rosemary into each one. Break up the rest of the garlic without peeling.
- Place the lamb in a hot roasting pan with the rest of the olive oil and sear over a medium heat until golden on all sides. Add 2 tablespoons butter and continue to heat until forming. Put the parboiled potatoes, pearl onions and the rest of the garlic and rosemary into the foaming butter around the lamb. Season and roast in the oven for 10 minutes. Turn the potatoes and onions occasionally and baste the lamb with the fat. Turn the oven down down to 190°C/Gas 5 and continue to roast for 45-60 minutes.
- 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 boil 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. Server with the lamb and vegetables.
AND ENJOY THE BEST LAMB YOU HAVE EVER TASTED!
The OFFICIAL taster this week was: MUM!
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