Check out our easy slow-cooked lamb with crunchy autumnal veggies. This hearty one-pot is lovely served with cooked grains such as pearl barley or spelt
Ingredients
3 sprigs rosemary, leaves stripped and chopped, plus a few whole sprigs
2 cloves garlic, crushed
3 tbsp olive oil
2kg whole leg of lamb
2 sticks celery, cut into 4-5cm lengths
6 medium carrots, halved lengthways and cut into 4-5cm lengths
6 baby leeks, cut into 4-5cm lengths
4 small turnips, quartered
250ml white wine
200ml chicken stock
300g baby plum tomatoes, halved
Step by step
Heat the oven to 200C/fan 180C/gas 6. Mix the chopped rosemary, garlic and olive oil, and season really well. Put the lamb in a large roasting tin and rub all over with the rosemary-garlic mixture. Roast for 30 minutes then take out and turn the oven down to 160C/fan 140C/gas 3. Add the celery, carrots, leeks, turnips and whole rosemary sprigs to the tin, then pour in the wine and stock.
Cover the tin with a double sheet of foil and cook for 21/2 hours, then remove the foil, stir in the tomatoes and cook for another hour. Pull the lamb into chunks and serve with the vegetables and juices.
