Ingredients

• 2.7kg/6lb leg of lamb
• 3 stems rosemary
• 3-4 garlic cloves
• cut into slivers
• 6 large potatoes
• peeled and sliced thinly
• 4 onions
• sliced thinly
• sea salt and freshly ground black pepper
• 25g/1oz butter
• plus a little extra for the gravy
• 500ml/18fl oz chicken stock
• 1 bottle (750ml/26fl oz) good red wine
• 1 litre/1¾ pints beef stock
• 75ml/3fl oz malt vinegar
• 1 pinch caster sugar
• 1 large bunch mint leaves
• finely chopped
• salt

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Using a small sharp pointed knife
• make a series of small deep slits about 4cm/1½in apart all over the leg of lamb. Into each cut insert a sliver of garlic and a small sprig of rosemary
• pressing them right down inside.
• Drizzle with the olive oil and a good sprinkling of salt
• then set aside while you build the potato dish.
• Layer the potatoes and onions in a large ovenproof tray
• seasoning each layer with salt and black pepper
• and finishing with a layer of potatoes.
• Dot with butter
• then pour over the stock and press down lightly.
• Put the roasting dish into the bottom of the oven
• and place the lamb on a small wire rack on the oven rack directly above the potatoes (so that any juices from the lamb will ‘weep’ onto the potatoes below).
• Leave to roast for 1½ hours
• or until the potatoes are cooked through
• pressing the potatoes down into the cooking liquid every 30 minutes as it cooks.
• Pour the red wine and beef stock into a sauté pan or large frying pan and set over a medium heat
• bring to the boil and cook for 30-45 minutes
• or until reduced to a quarter of the original volume and is thickened to make a glossy gravy.
• Add a little knob of butter and check the seasoning.
• Remove the lamb from the oven when cooked to your liking and let it rest for 15 minutes before carving.
• Meanwhile heat the malt vinegar
• sugar and a pinch of salt in a clean pan until just simmering
• then add the mint and stir until wilted.
• To serve
• carve the lamb and serve with the potatoes
• gravy and mint sauce.