Using a sharp pointed knife, make at least 30 small incisions all overthe leg of lamb.
Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into theincisions, too.
If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting. If you have time stud the lamb the day before to allow the flavours to really permeate the meat.
Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2 litre beef or lamb stock, then place the browned lamb in the tin.
Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock.
Allow to the lamb rest before serving and then serve with your favourite sides for a fantastic Family feast. Serves 6 – 8 people.
