This easy on-pan recipe is the best way to cook a leg of lamb. Make this the centrepiece of your ultimate Easter Sunday lunch.
2kg leg of lamb on the bone
2 bulbs of garlic (one cut in half, peeled cloves from the second)
2 onions, peeled and cut into quarters
2 carrots, roughly chopped
3 sticks of celery
1 handful of rosemary
200ml red wine
Salt and pepper to season
Pre-heat oven to 200°C.
Use a small sharp knife to make 12-14 slits all over the lamb.
Push the peeled cloves of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper.
Put the carrots, onions and celery into a non-stick roasting tin with rack. Add the halved garlic bulb and drizzle with olive oil and season with salt and pepper.
Lay the lamb on the rack and roast for 1 hour.
Remove the lamb from the oven, pour in the wine and return to the oven for another 45 minutes.
Once cooked, remove the lamb from the oven and transfer to a board.
Cover with foil and leave to rest for 15- 20 minutes.
Carve the lamb into thin slices and serve with spring greens and roasted potatoes.