Cooking with Gaisang Hanyane
A slow-roasted leg of lamb and baby potatoes with garlic, rosemary, and red wine is the perfect centrepiece for Christmas lunch.
Ingredients
- 2.5kg bone-in leg of lamb
- 2 tablespoons lamb rub
- salt and pepper to taste
- 3 tablespoons cooking oil
- 1kg baby potatoes, washed
- 1 head of garlic, halved
- 3 sprigs fresh rosemary
- 1 cup red wine
- 1½ cups lamb or beef stock
Method
- Preheat the oven to 200ºC.
- Drizzle baby potatoes with cooking oil and season with vegetable seasoning, salt and pepper. Place the baby potatoes and garlic in a large, oven-proof casserole.
- Pour the stock and wine over the potatoes and garlic.
- Drizzle 1-2 tablespoons of cooking oil over the leg of lamb and season generously with salt, pepper and lamb rub. Place the lamb over the potatoes.
- Place in the oven for 30 minutes uncovered, then cover with a lid and place it back in the oven. Turn the heat down to 175ºC and allow it to roast for 2-3 hours until the lamb is tender.
- Remove the lid and turn the heat back up to 200ºC. Allow the lamb to roast until golden brown (about an hour).
- Pour the stock into a jug and place the potatoes back in the oven to roast until golden brown and crisp.