The Ultimate Roast Lamb Recipe

There is nothing like a comforting leg of lamb on a Sunday afternoon.

This recipe will give you a fabulous crispy skin by browning the skin prior to putting it into the oven, in addition to drizzling over maple syrup.

Accompany your lamb with vegetables, spuds, Yorkshires and gravy for a traditional roast. Alternatively, make this into a summer dish and have it with pitta bread, tzatziki, greek salad and roasted peppers and sweet potato - this is a greek style lamb meal which my family and I absolutely love!

Ingredients:

(Serves 8-10)

- 2.2kg lamb leg

- 1 large cooking apple

- 1 large red onion

- 4 garlic cloves

- a handful of fresh chopped rosemary

- 30ml maple syrup

- 250 ml red wine

- 1L lamb stock

- 25g butter

- salt

Method:

1. Preheat oven to 160 degrees.

2. Prepare the vegetables by chopping the red onion and cooking apple into small chunks.

3. Smear half the butter all over the skin and season the with salt.

4. Brown the leg of lamb in a large pan over a high heat, then place the lamb in a deep baking tray for cooking in the oven later.

5. Pierce four holes in the top of the lamb and stick your garlic cloves in them.

6. Smear the remaining butter over the skin, drizzle over the maple syrup and top the lamb with the apple, onion and rosemary - these may fall off but this doesn't matter.

7. Pour the vegetable stock and red wine in the tray so it surrounds and covers 1/3 of the height of the lamb. This liquid can be blitzed in a food processor after cooking for making a gorgeous gravy.

8. Place the lamb in the oven for approximately 2 hours if you like it medium rare (check the lamb throughout to ensure you get your desired finish as ovens my vary).

9. Baste the lamb with the juices in the tray half way through the cooking time. Top up the liquid if necessary.

10. Remove the lamb from the oven, place some foil over it and allow it to rest for 10-15minutes before serving.

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