A couple of weeks ago I noticed a big hunk of meat sitting in my freezer — and no, it wasn’t Vincent 😉 It was a sultry leg of lamb just waiting for me to take it out on the town.

So yesterday afternoon it was decided that the time had come to make a belly-warming good ol’ roast leg of lamb and veggies for dinner.

Who’s hungry? Vincent, myself and our housemate, Roan. This meal serves 3 people.

Ingredients

• 2 kg leg of lamb
• 700 g baby potatoes
• 2 brown onions, quartered
• 60 ml canola & olive oil blend
• 1 handful course salt
• 2 tsp ground pepper
• 2 cups red wine
• 2 tbsp thyme
• Woolworths butternut, spinach & red onion bake
• 2 cloves garlic, quartered
• 1 bouquet de garni

Let’s cook

Preheat the oven to 180 degrees Celsius. Place the leg of lamb into a casserole that has a lid.

Score the fatty side with a sharp knife. Make deep enough cuts so you can press all the pieces of garlic into the skin/fat. Season with pepper, lots of thyme and course salt (not all of it, but lots of it) and then rub the oil over the lot to get it nice and glossy. Place the bouquet de garni underneath the leg of lamb wherever you find space for it and pop her in the oven for 40 minutes.

Take it out of the oven and add the red wine. Then close the lid and pop it back into the oven for another 1 and a half hours’ cooking time.

Take it out of the oven again and add the quartered onions and baby potatoes. Sprinkle coarse salt and thyme over the potatoes. By now the meat should be receding from the bone quite dramatically. Close the lid and put it back into the oven for another hour’s cooking time.

Half an hour into roasting, add the butternut and spinach bake to the oven too, so your entire meal’s foods will be ready at the same time.

Dinner’s ready!

Carve your leg of lamb into slices and dish up!

Try my recipe!