Slow-Roasted Leg of Lamb with Rosemary and Garlic

• 1 medium Lamb leg bone-in
• 900 g Yukon Gold potato
• 4 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Dijon mustard
• 6 cloves Garlic
• 3 sprigs Fresh rosemary
• 200 ml Red wine
• 300 ml Lamb stock

1. Heat the oven to 160°C (320°F). Pat the lamb dry and place it in a roasting pan.
2. Strip the rosemary leaves and finely chop them, then finely chop the garlic. Mix the rosemary and garlic with 2 tbsp olive oil, the Dijon mustard, 1 tsp fine sea salt and the black pepper to make a paste.
3. Rub the paste all over the lamb, working it into any natural seams. Roast for 2 hours, basting once halfway through if you like, until the lamb is very tender and a thermometer reads about 90°C (195°F) for pull-apart texture.
4. Meanwhile, peel the potatoes and cut into large chunks. Toss with the remaining 2 tbsp olive oil and the remaining 1 tsp fine sea salt.
5. After the lamb has had 2 hours, increase the oven to 220°C (430°F). Add the potatoes to the oven (on a separate tray if you have one, or around the lamb if there is space) and roast for 45 to 55 minutes, turning once, until deeply golden and crisp at the edges.
6. Transfer the lamb to a board and rest for 15 to 20 minutes, loosely covered. Keep the potatoes warm in the switched-off oven.
7. Carefully pour off most of the fat from the roasting pan, leaving the browned bits behind. Place the pan over a medium heat, add the red wine and simmer for 2 to 3 minutes, scraping up the sticky bits.
8. Add the lamb stock and simmer for 8 to 10 minutes until slightly reduced and glossy. Taste and adjust with a pinch more fine sea salt if needed, then carve or pull the lamb and serve with the roast potatoes and gravy.

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