Wonderfully comforting, simple, self-saucing, all-in-one-pot kind of dinner. The sort of thing that will tick away on the stove pretty much by itself, while filling the house with deliciously soothing smells.
1 boned leg of lamb (about 2kg), ask the butcher to trim off the fattier parts
salt and pepper
2 sprigs rosemary, chopped
3 tbsp olive oil
1 small onion
2 sticks celery
1 clove garlic, cut in half
2 bay leaves
about half a bottle of good, medium-bodied red wine
Lay out the boned leg of lamb and season with salt and pepper. Scatter over a little of the chopped rosemary, then roll up the leg and secure with string.
Heat the pot, then brown the lamb all over in the oil.
Cut the onion, celery and carrot into large pieces and add them to the pot with the butter. Cook, stirring until the vegetables are lightly golden brown. Add the garlic, bay leaves and remaining rosemary, some salt and pepper and a good splash of wine.
Turn down the heat so the wine is just bubbling, but not boiling. Cover with a lid slightly askew.
Always keep an inch of liquid in the pot with regular top-ups of wine. Turn the meat occasionally. Cook for about an hour, or until very tender.
May be cooked in advance and reheated carefully - just keep an eye on the amount of liquid.
Delicious with sauteed spinach or stewed red peppers.