There is nothing quite as impressive as serving up a whole leg of lamb for a holiday feast. The garlic and rosemary sprigs stuffed into the meat bring a rustic-chic and homely warmth to this classic Easter dish.
Bone-In Leg of Lamb approx 2 - 2.3kg
1 pot of Beef Bone Broth
1 whole garlic bulb
1 large handful fresh rosemary
1 tbsp vegetable or olive oil
1 carrot, cut into chunks
1 large onion, cut into chunks
1 glass of red wine
Ideally do this at least 2 hours before putting the lamb in the oven. Using a sharp pointed knife, make about 25 incisions across the leg of lamb. Peel and slice 6 garlic cloves and prod each one into the incisions. Tear off small sprigs of rosemary and push these into the incisions as well. Cover and refrigerate, removing the meat from the fridge 30 minutes before cooking.
Heat oven to 190C/170C fan/gas 5. Heat a large frying pan with a little oil and brown the leg of lamb all over. Scatter the vegetables, remaining garlic and rosemary in a large roasting tray, add the wine and beef bone broth, then place the browned lamb into the roasting tray.
Roast for about 1 hr 30 mins - test it after 1 hour 15 mins and obviously add longer to the cooking time if your leg is closer to 2.3kg. Turn the lamb halfway through so by the time it’s cooked, each side has been sitting in the broth/wine. When cooked, remove the lamb and allow to rest covered loosely in foil for about 30 mins.
Make the gravy while the meat is resting. Pour all the broth/wine through a sieve into a saucepan to remove all the vegetables and herbs. Reduce it a little on the hob and skim off any fat that comes to the surface. Enjoy!