Tuscan Roast Lamb
- 3 tablespoons of olive oil
- 2lb lamb (I prefer leg of lamb but some use shoulder)
- 3 large red onions
- 10 medium sized waxy potatoes
- Salt & Pepper
- 4 sprigs of fresh rosemary
- 1 clove of garlic
Cut the lamb into about one and a half inch chunks, peel and cut the onions into quarters, peel the potatoes (you can leave the skins on) and cut them into pieces the same size as the lamb. Peel and roughly chop the garlic.
Put all the above into a roasting dish, pour over the olive oil, salt and pepper to taste (plenty of fresh ground pepper), mix together with your hands and then place the rosemary sprigs on top. Cover the dish either with a lid or aluminium foil and place in to a pre-heated oven at gas mark 5. Cook for app 1 hour.
Remove the lid pour off the juices and keep them, remove the sprigs of rosemary and if any leaves fall off leave them in the dish, return the dish uncovered to the oven for app 20/30 mins.
Serve with freshly cooked vegetables of your choice, the juices from the lamb re-heated and a large bottle of cold Italian white wine.