Spanish lamb pot roast - deliciously hearty.

Ingredients - serves 6

1.7kg leg of lamb
2 tbsp olive oil
fresh thyme
4 cloves garlic, sliced
250ml white wine
250ml lamb or chicken stock
2 tbsp white wine vinegar
juice of 1 lemon
salt, pepper
6 medium potatoes, peeled & sliced 1cm thick
1 spanish onion, peeled & sliced
6 cloves garlic

Method

Pre heat the oven to 220°C
Place the sliced potatoes, onion and garlic onto a deep roasting tray, mix loosely together and season with salt and pepper.

Score the surface of the lamb in diagonals, make incisions at crossing points and insert the sliced garlic. Rub the surface of the leg with olive oil, season and strew with leaves of fresh thyme. Sit the lamb on top of the potatoes.

Place the stock, lemon juice, wine and vinegar in a small saucepan and bring to the boil, simmer for a couple of minutes and then pour over the lamb. Transfer to the oven and cook at high temperature for the first 15 minutes and then lower to 190°C for the rest of cooking time (up to you, do you want it pink or well cooked?), basting occasionally.