Serves 6-8
Preparation Time 5 minutes plus standing time
Cooking Time 3-4 hours
Oven Temperature 140°C

• 1 leg of lamb
• olive oil
• Italian spice rub
• 200ml dry white wine
• 250ml prepared lamb stock
• 2-3 heads of garlic
• 10 baby onions
• 1 punnet baby tomatoes

1 Rub the leg of lamb with olive oil and then sprinkle liberally with Italian spice rub. Set aside for an hour or longer.

2 Place the leg into a greased roasting tin. Add the wine and the stock and cover with foil. Roast in a preheated oven for 1¹⁄₂ to 2¹⁄₂ hours, depending on the size of the leg of lamb.

3 Uncover and add the garlic, onions and tomatoes. Return to the oven and roast for a further 1¹⁄₂ to 2 hours, or until the onions are tender. Remove from the oven and leave to rest for 15 minutes before carving with a sharp knife. The meat should pull apart and be very soft. Serve with the onions, garlic and the pan sauce on the side.

Words and image: Ideas magazine