Simple Sunday roast recipe, as long as the liquid doesn’t run out it’ll be tasty.
1 big leg of lamb
1 bunch of thyme, chopped
4 garlic cloves
2 cups of red wine
2 cups of beef stock
Juice of 1 lemon
Olive oil, salt and pepper
Vegetables. I used parsnip, mushroom and tomato.
Score the top of the roast, and mash up the garlic with a mortar and pestle. Add in salt and a bit more than half the thyme, and combine. Pour the wine, lemon juice, and stock over the roast, then rub with olive oil, and your garlic mixture. Season with salt and pepper, and cover with foil to bake for the first hour at 150C / 300F. Remove foil, baste, and cook uncovered at 220C / 400F for 30 minutes. My roast was massive and needed a bit longer, but use a meat thermometer to get to the desired level of done-ness. 160C in the center turned out to be medium-well.
In another dish, mix veggies with remaining thyme, salt, pepper, and olive oil. Roast for the last 20 minutes of cooking.
To keep things easy the next night, chop up any leftovers so they’re small pieces and can easy turn into the pie recipe to follow.