Slow-roast leg of Lamb
- 2 heads garlic
- 1 leg of lamb (about 1.8kg)
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 2 tsp dried oregano. level tsp ground cinnamon
- 2 red onions, cut into segments
- 200ml white or red wine
Preheat the oven to 160°C/140°C fan/gas mark 3. Remove 3 cloves from one garlic head, peel them and cut into slivers. Then cut both garlic heads in half across the middle.
Use a knife to make small, deep incisions all over the lamb. Put it in a large roasting tin. Whisk the lemon juice and oil with the oregano and cinnamon to make a paste.
Push a sliver of garlic and some of the paste into the incisions in the lamb. Spread the rest of the paste over the skin. Put the onion segments and the rest of the garlic in the tin, pour in the wine and top up with water to a depth of about 2cm. Cover the tin tightly with foil around the rim of the tin, leaving enough on top to allow the air to circulate.
Roast for 4 - 5 hours. Remove the foil, drain off the liquid and cook, uncovered, for another 15 minutes.
Leave to rest for 15 minutes before carving.