Lamb in red wine sauce with roast potatoes and swede.

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Ingredients

For the lamb:

1 whole leg of lamb

1 Onion

2 medium sized carrots

3 sticks of celery

2 cloves of garlic

2 bay leaves

1 bottle of good red wine

Salt & Pepper to taste

Method

Finely chop the onions, carrots, celery and garlic and spread evenly in a large roasting tin.

Place the leg of lamb in the tin and add salt, pepper and the two bay leaves.

Pour a bottle of good red wine over the lamb, cover with tin foil and place in the oven at 200 degrees centigrade for 4 hours or until the meat is tender and comes away from the bone easily.

Check the lamb every hour to ensure it does not go dry and if the juice has reduced but the lamb still needs time to cook then add a glass of water to the tin and place back in the oven.

For the potatoes and swede:

Method for roasted swede

Cover your baking tray with foil and drizzle 3 tablespoons of good virgin olive oil on the tray.

Slice half a swede thinly.

Place the cut swede on the baking tray and sprinkle with sea salt and pepper.

Toss the swede with your fingers so the sea salt, pepper and oil cover the swede well.

Place the baking tray in the oven at 200 degrees centigrade for 30 minutes or until roasted, crispy and slightly caramelised.

Method for roast potato

Take 5 medium sized potatoes and cut them in four pieces or more if slightly larger.

Place the potatoes in a pan and fill with water and half a teaspoon salt.

Boil the potatoes for 10 minutes until they are part cooked, you should be able to poke a knife in relatively easily. Remove from the boil and drain the water.

Cover your baking tray with foil and drizzle 5 tablespoons of good virgin olive oil on the tray.

Place the partly cooked potatoes on the baking tray and sprinkle with sea salt and pepper.

Toss the potatoes with your fingers (the potatoes are still quite hot so take care not to burn yourself!) so the sea salt, pepper and oil cover the swede well.

Place the baking tray in the oven at 200 degrees centigrade for 45 minutes or until roasted and crispy.

Note: I put in both the swede and the potatoes (separate trays) for the last 30 to 45 minuets of the cooking time for the lamb. The swede roasts quicker than the potatoes.

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