• 2.2kg whole leg of lamb
• 4 garlic cloves, halved
• 1tsp each paprika, dried thyme, coarse black pepper, salt
• 2 large onions, quartered
• 1kg waxy potatoes, sliced into 3 cm thick slices
• Fresh rosemary or thyme stalks
• 650ml hot beef or lamb stock
• Butter
• Gravy
• 3tbls lamb fat (from the lamb)
• 40g Bisto powder
• 100ml red wine
• 1 u2013 2 tsp redcurrant jelly
• 1tsp Worcestershire sauce
• 1tsp Dijon mustard

1              Preheat the oven to 220’C

2              Put the lamb on a board and make a few slits in the skin at random spaces, insert the garlic into the holes. Put into a roasting pan and put into the hot oven and roast for 20 minutes on each side until browned. Take it out the oven and set aside.

3              In a larger, deep roasting pan, add the onions and potatoes and mix together. Season with salt, pepper and fresh herb stalks. Add hot stock to the tin.  Place the lamb with the smooth side up – on top of the potatoes. Cover tightly with foil.

4              Reduce the temperature of the oven to 160’Cand cook for 3 ½ - 4 hours, or until the lamb is completely tender. Remove the lamb from the pan and put it onto a board. Strain excess fat from the pan into a bowl. Set aside.

4              Increase the oven temperature to 220C .  Put 2 knobs of butter over the potatoes and onions and put the pan back into the oven to brown the potatoes for 20 to 25 minutes.

5              Gravy:  Spoon 3 TBLS of the set aside fat, into a saucepan and heat. Add the red wine, Bisto powder and stock and whisk well. Bring to the boil, and then reduce to a simmer. Add the redcurrant jelly, Worcestershire sauce and mustard. Whisk until smooth and thickened.

6              Carve the lamb and serve with gravy and potatoes and onion.  A mixture of steamed green vegetables can be served on the side.