Weeping lamb

Ingredients

2.7kg leg of lamb

olive oil

55g butter softened

3-4 cloves garlic, cut into slivers

6 potatoes

4 onions

455ml chicken or lamb stock

sprigs rosemary

salt and black pepper

 

Preparation method

  • Preheat the oven to 230C/Gas 8.
  • Using a small sharp pointed knife make a series of small deep slits about 1½ inches apart all over the leg of lamb and insert a sliver of garlic and a small sprig of rosemary.
  • Rub the meat with softened butter and place it in a roasting tin. Pour over some olive oil and cook for about 30 minutes.
  • While the meat is cooking, peel and finely slice the potatoes and onions. Mix them together in a bowl and season.
  • After half-hour, take the meat from the oven and lift it out of the tin.
  • Layer the potatoes and onions in the fat and pour over the stock. Return the roasting tin to the low shelf and place the lamb on the shelf immediately above - so that the juices will 'weep' onto the potatoes.
  • Roast for about another hour depending on how well you like your meat cooked. Serve with a dressed green salad.