Roast leg of lamb

1 Lamb leg bone in +/- 2kg

5 big garlic cloves

2 sprigs rosemary

2 springs thyme

3 bay leaves

2 onions peeled and quartered

1 bottle white wine

1/2 cup lemon juice

Olive oil

Spice Rub

1 tsp salt

2 tsp onion powder

2 tsp paprika

1 tsp mustard powder

1 tsp celery seeds

1 tsp dried Thyme

2 Tbsp horopito leaves ground to a powder

1 Tbsp brown sugar

• Mix all the spice rub ingredients together

• Use a small knife to make around 20-30 incisions all over the lamb.

• Cut around 3 cloves into slivers and stuff them into the incisions.

• Drizzle olive oil over the lamb and sprinkle the spice mix all over the lamb, massaging it in well.

• Leave for an hour to marinated, or if you have the time, overnight

• Turn oven on to 230°C

• Place lamb in a roasting tin and roast in the hot oven for 30 minutes

• Remove lamb from the oven and turn it down to 150°C.

• Turn the lamb over and add the wine, onions, rosemary, thyme, remaining garlic, lemon juice and chicken stock. Fill the roasting pan with hot water so it comes up about 1/4 - 1/3 of the way up the height of the lamb.

• Cover tightly with foil and slow roast for 3 1/2 hours.

• After 3 1/2 hours Remove the lamb from the oven. Turn it over and top up with hot water. Cover again with foil and return for a further 2 1/2 hours.

• Uncover and roast for 30min to brown

• Remove the lamb from the pan and cover loosely with foil to rest. Strain juices into a glass jug and spoon off the fat that will float on the surface. You should have about 2 cups of sauce. Reduce by about a third and thicken with a tsp of cornflower if desired.

• Pull meat apart with two forks, remove bones and serve with the sauce on the side, and your choice of veggies, salads and starches.