This weekend I cooked my lovely roast lamb recipe. It’s a great dish for your Sunday Roast dinner.

Ingredients for my Roast Lamb:

• Leg Shanks of lamb
• a small bottle of cheap white wine
• 5 garlic cloves
• 6 small tablespoons of butter
• 1 vegetable stock cube
• Thyme
• Sea Salt

Method:

1. Cut the excess fat from the lamb shanks.
2. Peel the garlic cloves and slice them.
3. Season the lamb with sea salt and the sliced garlic on both sides. Try and do this a few hours before, if not the night before. Put in the fridge to rest.
   

   Seasoned Lamb

4. Pre-heat the oven to 150°C.
5. In a roasting tray, add the seasoned lamb, crumble the stock cube on top and all over the roasting tray. Then sprinkle a few sprigs of thyme over the lamb.
6. Add four tablespoons of butter, one in each corner of the roasting tray. Finally add a good splash of wine. The wine must cover the bottom of the roasting tray and a little more.
   

   Ready to Roast

7. Roast for 25 minutes, then turn over the meat and pour a few spoons full if juice from the tray.
8. Repeat every 20 minutes for approx. 1 hours
9. Add another splash of wine and 2 spoons of butter to the tray.
   

   Pouring juices over the lamb

10. Pour juice over the meat from the roasting tray and Turn the meat over every 20 minutes. Roast for another 1 hour or until the meat is well done.
11. The meat should now be well done and very tender, if not cook for another 15 minutess or so.
12. If making gravy, even if using the instant gravy, add about 3 to 4 spoons full of the meat juice before adding the water. This will give your gravy some extra taste.
    

    Yum