Roast leg of lamb with peas and baby onions
half leg of lamb
salt and freshly ground black pepper
dry white wine
baby onions or shallots
left whole or crushed
Preheat the oven to 200°C/400°F/gas mark 6.
Rub the lamb all over with salt, pepper and a little olive oil. Place in a roasting dish and roast for 20 minutes.
Add half the wine and cook for a further 20 minutes. Add the remaining wine, onions, olives, garlic and anchovies, cover with foil and continue roasting for 1 hour 10 minutes.
Stir in the peas and roast for 10 minutes. Remove the foil and roast for a further 10 minutes.
Remove from the oven and leave to rest for 5 minutes. Put the lamb on a board, carve and serve with the vegetables and juices.
Tried this recipe?
Let us know
how it was!
Recipe by The London Economic, thelondoneconomic.com