Ingredients:
1 leg lamb, about 5 lbs
Marinade:
2 garlic cloves – peel and crush with salt
1 tbsp sea salt flakes
1 tbsp cumin seed
1 pinch sweet paprika
1 tbsp thyme leaves
2 tbsp olive oil
¼ lb melted unsalted butter
2½ fl oz each of red wine and light vegetable stock
1 pint of lamb stock
Method:
Preheat the oven to 160 degrees Celsius
Add the garlic cloves to a mortar, crush with a little sea salt and then the spices and thyme, gradually whisk in the olive oil to form a thick paste, whisk in the melted butter.
Place the lamb in a casserole dish, rub all over with the marinade, place in the lower part of the oven and cook for 30 minutes, remove from the oven add the red wine and stock, baste and return to the oven for 2½ to 3 hours – basting occasionally – add a little more stock if the juice evaporate.
Remove from the oven and place the lamb on a serving dish, pour off the fat from the casserole and add a pint of lamb stock, deglaze the pan and cook quickly to reduce by about half, then transfer to a sauce boat and serve with mashed root vegetables