Slow roast leg of lamb with chardonnay rosemary sage and bay
Ingredients
- ½ leg of lamb (the thick fillet end) with bone in (about 1Kg/2lb 4oz)
- salt and pepper
- 2 red onions
- 8 garlic cloves
- 4 rosemary sprigs
- 4 sage leaves
- 2 bay leaves
- 400ml/14fl oz white wine
- couple squidges of honey
- 1kg/2lb 4oz potatoes, peeled and cut for roasties
- olive oil, for drizzling
- 300g/11oz frozen peas
Instructions
Slow roast leg of lamb with chardonnay, rosemary, sage and bay serves 4 original recipe by BBC.
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