The Second Half

Lamb, one of those meats that, when roasting, fills the house with a delicious smell. I always use a lot of garlic and herbs when roasting lamb, and you will always find me hovering around the oven when the lamb is cooking, like a hungry dog, sniffing the air, waiting.

I knew this recipe, when I found it was going to be delicious and torture all at the same time. I mean, seriously, how was I going to survive a whole 7 hours of roasting lamb? I knew I had to be strong, I knew I would have to go out for the day!!!

Basically, to do this recipe you need to get a decent sized leg of Lamb
A Bulb of Garlic
A generous bunch of Thyme
A large Onion
A Large glass of Red Wine
Mint Sauce

Pre-heat your oven to gas mark 1/2
Chop the onion and spread onto a roasting tin
Separate your garlic into cloves, make slits into the lamb, and poke garlic cloves into the holes
Place thyme on top of the onion, place lamb leg on top of the Thyme
Spread the mint sauce over the Lamb, then pour over the glass of wine

Cover with foil, creating a tight seal, place in the oven and leave it for at least 7 hours. You may need to leave the house, distract yourself with something as the house will soon fill with a delicious, garlicky, thymey, lamby odour.


After the required 7 hours of cooking, unwrap the foil, turn the oven up high, put the Lamb back in ( I know, I know, you didn’t expect to have to return the Lamb to the oven) and cook for about 20 minutes just to crisp up the edges.

Re-cover, and leave the meat to rest while you cook your side dishes. With our lamb, we had Cauliflower Cheese, Broccoli, Stir Fry Brussels and roasted potatoes. Delicious!!!




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