Some friends like their lamb pink, some people like their lamb medium and some people like their lamb well done. Whichever way you like your lamb I can assure you this way you will love too. It’s perfect with my sautéed potatoes with chives and to finish it off some homemade aioli.
I personally like to bone the lamb before I cook it which your butcher will happily do for you but this isn’t essential.
- 1 leg of lamb approximately 3kg
- 10 whole peeled shallots
- 4 peeled carrots cut into 5cm chunks
- 250ml of white wine
- 250ml of vegetable stock
- 6 teaspoons of roasted garlic purée as per my roasted garlic purée recipe
- salt and pepper