Preparation time: 10 minutes
Cooking time: About 1 hour 45 minutes (190°C/170°C fan/gas 5)
Ask Ken for a leg of lamb weighing 2½ kg/5lb 8oz
1 garlic bulb
1 bunch rosemary
1 tbsp vegetable oil
2 carrots, cut into large chunks
1 onion, cut into quarters
1 glass red wine (about 150ml)
1. Using a sharp knife, make small incisions all over the leg of lamb.
2. Peel and thinly slice 6 cloves and then gently prod a slice into each incision.
3. Pull off small sprigs of rosemary and push into the incisions along with the garlic slices. This can be done in advance, but you will need to cover the lamb and refrigerate. When ready to cook, remove the meat from the fridge 1 hour before roasting
4. Pre-heat the oven (190C/170C fan/gas 5).
5. Heat the oil in a large, sturdy roasting pan and brown the lamb all over. Scatter the carrot, onion, remaining garlic and rosemary in a large roasting tin, pour in the wine and stock.
6. Roast for about 1 hour 45 minutes, turning the lamb halfway through so by the time it’s cooked, each side has been in the stock. When cooked, remove the lamb and allow it to rest in a warm place covered in foil for about 30 minutes. This will allow the flavours to develop.
7. While the meat is resting, use the juices to make a gravy by pouring them from the tin through a sieve into a saucepan to remove all the vegetables and herbs. This is your stock and it should be should be rich, slightly thick and have a great lamb flavour.
8. Heat on the hob, skimming off any fat that comes to the surface.
9. Serve the lamb with the gravy, potatoes and vegetables.