Put the lamb into a medium roasting tin. Season with salt and freshly ground black pepper. Mix the garlic, shallots or onions, rosemary and thyme in a together until well combined and place on top of the lamb. Roast for 30 minutes, or until lightly golden-brown. Pour the wine and one tablespoon of water around the lamb; cover the tin tightly with foil and roast for a further three hours. Remove the foil and return the lamb to the oven for a further 30 minutes, or until very tender and falling off the bone.
But they need cooking in a different way and often require that little bit more time and attention. To make the lamb stock, put the lamb bones in a large saucepan and cook over a medium- high heat for minutes until lightly browned, turning every now and then. Add the onion, celery, carrot, thyme and bay leaf to the pan. Pour over the water and bring to a gentle simmer. Skim off any foam that floats to the surface. Leave to bubble gently for 45 minutes.
Si King and Dave Myers with a second helping of divine dishes from their new Mediterranean cook book Switch up your roast dinners with this juicy lamb recipe which goes great with potatoes Give your Sunday roast the Mediterranean touch. Corsicans love their meat and cook it well, and when you use this recipe with our British lamb you have something really special. Serves 6 1. Take the lamb out of the fridge a good hour before you want to start cooking it so it has time to come up to room temperature. Layer the potatoes and onions over the base of a roasting tin.
Make the spice rub: peel the garlic cloves, then lightly crush them with the salt using a pestle and mortar. Mix in the cumin, paprika and thyme. Gradually add the oil so that you end up with a thickish paste. Melt the butter in a small pan and stir it into the spice paste.