Pot Roast Lamb Leg with Mushroom Sauce

Method

  1. Remove lamb from fridge 1 hour and 45 minutes prior to cooking, to allow it to come to room temperature. Preheat oven to 180°C (or 160°C fan forced).
  2. Peel garlic and onions then cut the onions into quarter chunks. Place them, along with the rosemary, into a heavy-based casserole dish that is able to go into the oven. Toss with half the olive oil.
  3. Place lamb directly onto onions and garlic and rub with remaining oil, salt and pepper. Place in the oven and cook for 1½ hours, or until cooked.
  4. To make the mushroom sauce, heat butter in a medium-sized saucepan and fry mushrooms until they start to brown. Add the rosemary, vegetable stock and cream then simmer for 20-30 minutes until sauce has thickened.
  5. Serve lamb with mushroom sauce and other sides of your choice.

Tip: This meal goes well accompanied with roasted potatoes and onions.