2-2.5 kg lamb leg
2 bay leaves
2 large onions sliced
A carrot or leek sliced
1 whole garlic bulb halved
2 thyme (or rosemary )sprigs
1/2 tsp chilli flakes
250ml Prosecco ( plus extra)
150ml chicken stock
Salt pepper
Olive oil for drizzling
Season the lamb well all over with salt and pepper. Slice 2 onions and a carrot or leek and sprinkle over the bottom of a roasting tin. sit the lamb on top drizzle with olive oil sprinkle in the chilli flakes and a halved garlic bulb and roast for 30 mins @220c to colour before sloshing in 250ml sparkling white wine or Prosecco , 150ml good chicken stock 2 bay leaves the thyme sprigs and turning the oven down to 170c and cover the lamb in foil and roast for another 2.5-3.5hrs.
half way through check and baste the lamb and add more Prosecco if needed . Roast until the meat is tender and falling from the bone . Set the meat aside covered to rest .
to make the gravy, skim off most of the fat, strain liquid into a saucepan with a little more Prosecco , add a little more stock or some water from your drained vegetables, mix a little flour with water & whisk this in over the heat til thickened and the flour is cooked out. season to taste and serve with your lamb
