Roast Leg of Lamb

* reeipe adopted from Jane Hornby's "What to Cook and How to Cook it"

Serves 6-8 persons

Ingredients:
1 leg of lamb (approx 2kg)
10 cloves of garlic
handful of rosemary sprigs
carrots/ celery/onion
potatoes

Gravy:
100ml good red wine
500ml lamb/beef stock
1 tbsp redcurrant or raspberry jam

How to Make:

1. Preheat oven to 220;C.

2. Clean and dry the lamb leg. Poke around 20 holes on top of the leg with a sharp knife of around 1.5cm wide and 1.5cm deep. Poke a piece of garlic or a rosemary sprig in each of such holes. Then season well with salt and pepper.

3. Chop the celery, carrot and onion in big chunks and line them at the bottom of the baking tray. Sit the lamb on top of these vegetables, drizzle olive oil over the lamb and the vegetables and roast in the middle of the oven for 20 min.

4. Turn down oven to 190'C, pour 100ml of water over the lamb and roast for another 1 hour.

5. While the lamb is cooking, prepare the potatoes by adding mixing them with rosemary, salt and pepper and olive oil. (i prefer to use the ratte potatos from Frane and hence no need to remove skins. If you are using bigger size potatos, consider removing skin and cut into big chunks).

6. After the lamb has cooked for 1 hr at 190'C, put the potatoes into a tray on a shelf above the lamb. Cook the potato and the lamb for another 30min,

7. Take out lamb, turn the oven to 220'C to crisp up the potatoes for 5-10min. Transfer lamb leg to to a craving board and let it rest uncovered.

Gravy:
8. Sppon the excess fat from the roasting tray, then put the tray on the stove at medium heat. Add wine wine and stock, scraping up any bits from the bottom of the tray. Simmer until reduced by half and until gravy looks syrupy, then stir in the jam to make a glossy sauce. Season to taste.

Serve the lamb with the gravy and the vegetables and potatoes!