Ingredients

• splash olive oil
• 1 red onion
• chopped
• 3 garlic cloves
• crushed
• ½ (75cl) bottle red wine
• 100ml/3½fl oz balsamic vinegar
• 1 tbsp butter
• 3 tbsp honey
• 1 tbsp molasses
• 3 tbsp maple syrup
• small handful rosemary
• chopped
• small handful thyme
• chopped
• 3 garlic cloves
• crushed
• sea salt and freshly ground black pepper
• splash olive oil
• 1 x 2kg/4lb 6oz leg of lamb
• 1-2 sprigs rosemary (optional)
• 1-2 sprigs thyme (optional)
• sea salt and freshly ground black pepper
• splash olive oil
• ½ onion
• finely chopped
• all the lamb marinade and pan juices
• ½ (75cl) bottle red wine
• lamb stock
• if needed
• knob butter (if necessary)
• 1 tsp flour (if necessary)

Directions

• For the liquid marinade
• heat the olive oil in a large saucepan over a low heat. Add the red onion and garlic and cook until softened.
• Add the remaining liquid marinade ingredients and simmer until the mixture takes on a slightly syrupy consistency. Leave to one side.
• For the dry marinade
• crush the rosemary
• thyme and garlic in a pestle and mortar
• along with sea salt and freshly ground black pepper. Add a splash of olive oil.
• Run the lamb under cold water and pat dry with kitchen paper. Place the lamb on a baking tray.
• Using a sharp knife
• make incisions in the lamb
• deep enough to pierce the fat
• but without cutting through the flesh.
• Push pinches of the dry marinade down into the incisions in the lamb
• reserving a small amount. You can use the handle of a teaspoon to push the marinade into the lamb
• or alternatively use your fingers.
• Pour over the liquid marinade
• taking care to cover all the lamb. Sprinkle over the remaining dry marinade. Cover the lamb with cling film and set aside.
• If you like
• you can drop in a sprig or two of rosemary or thyme to the marinade surrounding the lamb. Leave the lamb overnight (or about two hours if you don't have time).
• When you are ready to cook the lamb
• preheat the oven to 220C/400F/Gas 7. Spoon the marinade surrounding the lamb out of the tray and into a bowl. Sprinkle the lamb with more sea salt and freshly ground black pepper to taste.
• Place the lamb in the preheated oven and roast for 20 minutes.
• After 20 minutes
• reduce the temperature to 180C/350F/Gas 4. At 30-40 minute intervals
• remove the tray from the oven and baste the lamb with the marinade liquid in the tray and any reserved liquid from the bowl.
• After two hours coking time
• remove the lamb from the oven and let it rest in a warm place for at least ten minutes before carving.
• For the gravy
• heat the olive oil in a pan and add the onion. Cook until the onion is softened
• but not coloured. Add what is left from the lamb marinade in the bowl
• any juices that have collected in the tray and the wine. If you feel there is not enough liquid
• add some lamb stock.
• Boil the gravy vigorously for a few minutes and then turn down and simmer until you are ready to serve - the liquid should reduce and thicken. If the gravy appears too thin
• make a paste in a small bowl by mixing together a small amount of butter and flour with your fingers. Whisk the paste into the simmering gravy to thicken the gravy.
• Serve the lamb in slices with the gravy poured over.