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Ingredients
1 leg of lamb
1 head of garlic
2 onions, sliced
1 glass of water
1 glass of white wine
Olive oil
Salt and pepper
300g chat potatoes
1 sprig of rosemary
Method
Liberally baste the lamb with olive oil, salt and pepper.
Place the sliced onions and garlic into the bottom of your roasting tray and pour in the wine and water.
Place your lamb leg onto a trivet over the onions and scatter the potatoes around
Cover with foil and roast in the oven pre-heated to 250oC for 45 minutes.
Remove the foil pour out the juices, onions, garlic and potatoes and set aside then continue roasting for a further 15 minutes.
In a fry pan heat the pan juices and vegetables until boiling then thicken with a brown roux (100g butter, 100g plain flour, cooked until golden brown.)
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