1kilo mixed vegetables (sweet potato, carrots, and onions), large cubes Parsley leaves and red spinach for serving
METHOD
- Debone leg of lamb, leaving shank bone.
- Preheat oven to 180 degrees Celsius.
- Pull roasted garlic cloves out of their skins, mix with sweet potato and ginger in an electric mixer until creamy, season with salt and pepper.
- Place mixture in a bowl, mix in raisins.
- Press in potato mixture lightly to fill leg of lamb, tie it with kitchen twine to hold its shape.
- Heat oil in an oven tray over a medium high heat, sear meat from all sides until golden brown.
- Pour stock over meat, Place in oven for about 2 ½ hours or until done (cover lightly with aluminum foil for half the cooking duration, remove foil during remaining time).
- Add vegetables to the same tray and bake for the last one hour.
- Let the meat rest before slicing.
- Serve leg of lamb with vegetables, parsley leaves and spinach.
