Slow-roast leg of lamb

Name: Slow-roast leg of lamb
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 3 cloves garlic; salt and freshly ground black pepper; 2 tablespoons mixed dried herbs (such as thyme, oregano, savory, rosemary); 2 kg leg of lamb, trimmed of excess fat; 1 salt-preserved lemon; 1 large glass white wine or Marsala; 3 tablespoons olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

One of my favourite ways of cooking lamb, and utterly foolproof — it makes a splendid appearance at the table, too. Just about any vegetables or pulses can accompany it, from aubergines to okra or a potato gratin.

Ingredients

3 cloves garlic
2 tablespoons mixed dried herbs (such as thyme, oregano, savory,

Europe
United Kingdom
Main course
Gluten-free

Method

Preheat the oven to 150°C/300°F/gas mark 2. Crush the garlic to a paste with the herbs and a little salt. Make slits around the leg and push a little paste into each. Rub the lamb with 1 tablespoon of oil, put the remaining oil into a heavy ovenproof casserole which fits the lam