Ingredients
The vegetables
6 celery stalks, roughly chopped
4 peeled carrots, roughly chopped
1 large head of garlic
2 onions, peeled and thickly sliced
4 large potatoes, washed and cut into thick rounds
1 teaspoon dried oregano
1 tablespoon olive oil
salt and pepper
The lamb
2 kg free-range lamb, (nice-sized leg or shoulder)
1 tablespoon olive oil
salt and pepper
large stem fresh rosemary
1 cup chicken or vegetable stock
juice of 1 lemon
Method
Preheat the oven to 160 °C. Toss all the vegetable
ingredients together and place them at the bottom of
a large roasting pan.
Oil the lamb and season with salt and pepper. Brown
gently in a frying pan and remove. Place the rosemary
stem onto the vegetables, top with the lamb, pour in
the stock and lemon juice, and seal with foil. Just forget
about it for 2 ½ hours.
Check for tenderness. (Now, how do you explain that
to a man!) You will know that the meat is ready when it
falls away from the bone.
Serve with a mound of buttery, garlicky polenta.
Serves 4
