Boned leg of lamb with rosemary, wine and vinegar

Serves: 6

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Total Time: 140

Prep Time: 20

Cook Time: 120

• 1.5kg/3lb leg of lamb (part-boned will result in quicker cooking and easier carving)
• 1 bulb(s) garlic, peeled and separated into cloves, then cut into slivers
• good handful rosemary stalks (some chopped)
• good knob butter
• 1 large onion, roughly chopped
• 100ml/3½fl oz Italian dry white wine, preferably Frascati
• 100ml/3½fl oz white wine vinegar
• 1 tablespoon(s) balsamic vinegar

Method

1. Preheat oven to gas mark 6/200°C (190°C in a fan oven). Using a sharp knife, make slits all over the lamb at intervals. Now insert garlic and small rosemary stalks. In a small bowl, blend butter with chopped rosemary and smear over lamb, then season lamb. In a large roasting pan, add onions and any left-over garlic. Sit the lamb on top and pop in oven to roast for about 1½-1¾ hrs.
2. At the last ½ hr of cooking, discard onions if too well done, then pour wine and vinegars into hot pan, stir gently and return back to oven. When the lamb is cooked to your liking and evenly browned, remove from oven, cover with foil and leave to rest for about 10 mins before slicing. This will let the meat relax and help it to keep juicy and tender. To serve, transfer lamb to serving plate along with juices.
3. Cooking times for roast lamb: At gas mark 4/180C
4. Well done: 30 mins per 450/1lb plus 30 mins Medium: 25 mins per 450g/1lb plus 25 mins

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