Roast leg of lamb

Here is our take on a roast leg of lamb - great for Sunday roast. Ingredients: 1 Lamb leg bone in /- 2kg 5 big garlic cloves 2 sprigs rosemary 2 springs thyme 3 bay leaves 2 onions peeled and quartered 1 bottle white wine 1/2 cup lemon juice Olive oil Spice Rub 1 tsp salt 2 tsp onion powder 2 tsp paprika 1 tsp mustard powder 1 tsp celery seeds 1 tsp dried Thyme 2 Tbsp horopito leaves ground to a powder 1 Tbsp brown sugar Method: • Mix all the spice rub ingredients together • Use a small knife to make around 20-30 incisions all over the lamb. • Cut around 3 cloves into slivers and stuff them into the incisions. • Drizzle olive oil over the lamb and sprinkle the spice mix all over the lamb, massaging it in well. • Leave for an hour to marinated, or if you have the time, overnight • Turn oven on to 230°C • Place lamb in a roasting tin and roast in the hot oven for 30 minutes • Remove lamb from the oven and turn it down to 150°C. • Turn the lamb over and add the wine, onions, rosemary, thyme, remaining garlic, lemon juice and chicken stock. Fill the roasting pan with hot water so it comes up about 1/4 - 1/3 of the way up the height of the lamb. • Cover tightly with foil and slow roast for 3 1/2 hours. • After 3 1/2 hours Remove the lamb from the oven. Turn it over and top up with hot water. Cover again with foil and return for a further 2 1/2 hours. • Uncover and roast for 30min to brown • Remove the lamb from the pan and cover loosely with foil to rest. Strain juices into a glass jug and spoon off the fat that will float on the surface. You should have about 2 cups of sauce. Reduce by about a third and thicken with a tsp of cornflower if desired. • Pull meat apart with two forks, remove bones and serve with the sauce on the side, and your choice of veggies, salads and starches.