Difficulty: Medium - experience needed
3kg leg of lamb with bone
8 cloves of garlic, peeled
60 ml olive oil
3 large carrots, peeled, cut in chunks
2 medium yellow onions, peeled, quartered
2 tomatoes, peeled, seeded, quartered
1 bouquet garni
240 ml red wine
Salt and freshly ground black pepper
Fresh thyme and rosemary sprigs
Preheat your oven to 200C, gas mark 6.
Crush 3 cloves and garlic and massage into the lamb with a good amount of salt and freshly ground pepper. Put in a large cast iron casserole dish and surround with carrots, onion, tomatoes and the rest of the garlic. Drizzle over the olive oil and roast, uncovered for 30 minutes.
Reduce the temperature to 180C, gas mark 4 and roast for a further 30 minutes. Take the dish out of the oven and turn the temperature down to 125C while we work some magic with the lambâ€¦
Transfer the lamb to a plate. In the casserole dish, add the bouquet garni and red wine. Bring to a boil over a medium heat and scrape up all the lovely juices and carmelised bits from the bottom of the pan. Put the lambe pack in the dish and cover with the lid or alumium foil. Return to the oven and cook for a final 6 hours.
After this cooking time, remove the dish again from the oven and transfer the lamb to a chopping board, loosely covered with foil.
Throw away the herbs before blending the vegetables, wine and lamb juices.
Slice the lamb and serve with some of the sauce poured over. Garnish with rosemary or thyme sprigs.
Serve with creamy mashed potatoes and vegetables.