Lamb Roast

Ingredients

• 1.5 kg lamb roast (leg or shoulder, with bone)
• 1 Garlic clove
• 60 ml olive oil
• 1 tsp dried mint
• 1 tsp Dried oregano
• 1 tsp dried rosemary
• Salt
• pepper (ground)
• 200 ml dry white wine
• 400 ml lamb stock

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with both fan and conventional heat.

2. 2.

   Rinse the lamb roast and pat it dry. Press the garlic clove into the oil. Stir in the dried herbs. Season the herb‑oil mixture heavily with salt and pepper, then rub it all over the meat. In a heated roasting tin, sear the roast on all sides. Deglaze with wine, add some stock, and cook in the oven for 2–2½ hours, turning occasionally and adding more stock as needed.

3. 3.

   Remove the finished roast from the oven, slice it, and serve with fresh herbs if desired.