Using herbs from my garden. You can buy them from the supermarket. Pictures are a small joint but this defineitly works better on a larger one to get that pull apart finish.
Ingredients
2kg Leg of lamb
2 onions, quartered
2 bulbs garlic, halved
5 sprigs rosemary
2 sprigs mint
Honey
Olive oil
Salt
Pepper
750ml lamb or beef stock
Method
Remove the lamb from the fridge 30 minutes prior to cooking.
Preheat oven to 150C (fan).
Half your garlic bulbs and quarter the onion, place in the bottom of a roasting tin.
Add the rosemary, rub the mint between your hands and add.
Place the lamb on top with the thick side facing up.
Season then flip over so the bottom of the leg is now facing upwards.
Season then drizzle over oil and honey to cover.
Pour the stock around the leg (not over the top of it) and cover with foil.
Place in the oven for 4.5 hours.
Remove from the oven, uncover and flip the leg over.
Place back in the oven for a further 35 - 45 mins until browned on the underside.
Remove from the oven and transfer to a chopping board to rest for 1 hour.
Make the gravy by straining the pan juices, place over heat and slowly add a cornflour mixture and 1 tsp Dijon mustard whilst stirring to thicken.
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