- 2.4 kg (5 lb) leg of lamb
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tbsp fresh rosemary, finely chopped
- 400 ml (14 oz) white wine
- 250 ml (8fl oz) lamb stock
- ¼ cup soy sauce
- 4 tbsp honey
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp ground black pepper
- 3 onions, sliced into 3 thick horizontal pieces
- 2 garlic cloves, sliced
Directions:
1- Preheat the oven to gas 6, 200°C, fan 180°C.
2- Mix the chopped onion, chopped garlic, rosemary, soy sauce, honey, oil, salt and pepper in a bowl.
3- place the sliced onions and garlic in a large roasting tin, and pour over the wine and stock.
4- Top with the lamb, slash the flesh a few times with a sharp knife and brush with half of the honey glaze.
5- Transfer to the oven to roast for 40 minutes.
6- Reduce the oven temperature to gas 3, 170°C, fan 150°C.
7- Brush with the remaining glaze, cover loosely with foil and cook for 3 hours.
8- When the lamb is ready, remove it from the oven, place on a warmed plate, cover loosely with foil and allow it to rest for 15 to 20 minutes.
9- Thickly slice the lamb and serve it with a roasted onions carrot and potatoes, a drizzle of the cooking juices.