Roast Lamb with Garlic and White Wine Sauce

Classic Sunday roast is always the best! And there's a lot of ways to use up the leftover roast lamb.

Ingredients

• 2.45 kilograms leg of lamb
• Sprigs of rosemary
• 1 pc lemon (halved)
• 1 tbsp olive oil
• 1/2 tsp salt
• 400 ml beef stock
• 100 ml white wine (Semillon Sauvignon Blanc)
• 20 cloves garlic (unpeeled)

Method

1. Preheat the oven to 180°C (fan forced).

2. Place lemon halves and a bunch of rosemary in the leg of lamb. 

3. In a small bowl, mix together the olive oil and salt. Rub mixture over the entire lamb. 

4. Place the lamb in a large baking dish. Set aside.

5. Bring the chicken stock, white wine and garlic cloves to a simmer in a medium saucepan. Pour the liquid and garlic cloves into the baking dish around the lamb. Cover the baking dish. Roast for 2 hour 30 minutes.

6. Remove the lamb from oven and remove the cover. Place lamb back in the oven, and roast for another 30 minutes or until the lamb is golden brown.

7. Remove the roasted lamb from the oven. 

8. Serve with roasted vegetables.

Thanking GOD for everything!

Mrs. Shirley Simmons