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Country Lamb
Serves: 6-8
Time: 20 minutes preparation, 2 hours 15 minutes cooking
· 2kg / 4-4½lb leg of lamb
· 50g / 2oz Pura Solid Vegetable Oil
· 2-3 cloves garlic
· Fresh rosemary
· 1.5kg / 3lb potatoes, peeled and thinly sliced
· 500g / 1lb onions, peeled and thinly sliced
· 300ml / ½ pt lamb stock
· Salt and freshly ground black pepper
Using a sharp knife make several insertions into the leg of lamb. Cut the garlic
into slithers and insert them into the slits each with a few leaves of rosemary.
Preheat oven to 180°C / 350°F / Gas Mark 4. Use some of the Pura Solid
Vegetable Oil to grease a large shallow dish or roasting tin and arrange layers
of potato and onion in it, seasoning well between each layer. Nestle the lamb
on top pour over the stock and dot the remaining Pura Solid Vegetable Oil over
the surface of the whole dish. Roast for two hours or until the meat is golden
brown and the potatoes soft.
Remove the meat from the oven and leave to rest covered with foil in a warm place.
Increase the oven to 220°C / 425°F / Gas Mark 7 and cook just the potatoes
for a further 15 minutes so they brown. Serve garnished with extra rosemary.
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