Lamb roast

Lamb roast prepared on Father’s Day.
Ingredients
Lamb leg
1 tsp rosemary
1 tsp thyme
1 tsp garlic flakes
1 tsp black pepper
1 1/2 sea salt
Olive oil
2 onion
Potatoes
Wine vinegar
Dark sugar(muscovado)
Chilli beef stock
Chicken stock
Instructions
In a bowl melt your stocks in a cup of hot water, add 1 hipped tbsp of dark sugar (muscovado), 4 tbsp of wine vinegar, add another 1/2 cup hot water, mix well till everything is dissolved.
Cut your onions in 4 and lay them in your roasting pan, rub lamb with olive oil and spices, blending all spices in a spice blender required, add salt to the blended mixture and rub your meat well, place your meat on top of the onions and pour stock. Roast for 2-3 hours on 180 depending on the size of your lamb, after 2 or 3 hours turn your lamb, add potatoes and salt if required and roast for 1 or more till your potatoes are soft and lamb is falling of the bone, turn your potatoes half way to let them absorb the juices and flavours.
The picture might look not appealing but trust me the taste is out of this world and while roasting the aroma in the house is to die for, served with Tumeric rice.

[@Glosapan100]

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