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Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
Heat oven to 190C/170C fan/gas Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock.