Serves:  6-8

Preparation Time: 20 min

Cooking Time:  140 min

INGREDIENTS

3kg leg of lamb bone in

2 tbs olive oil

2TBs fresh rosemary, finely chopped

1tsp dried organum

1tsp capers, roughly chopped

2 cups white wine

2 lemons cut in quarters

1 tsp salt & pepper

Whole caper

Fresh rosemary sprigs

METHOD

Prepare a deep roasting pan and pre heat the oven at 220C.

Place the lamb leg in the roasting pan and season with oil, rosemary, organum and capers, salt and pepper.

Pour the wine around the leg and add the lemons to the roasting pan.

Place in the oven and cook for 15 minutes.

Reduce the heat to 170C and cook for a further 1 ½ hours.

Remove from the oven and rest the leg for 20 minutes before serving.

Carve the lamb and garnish with the roasted lemon, extra capers, and rosemary sprigs.

Drizzle over the pan juices that are remaining in the dish.

Recipe and styling by Lisa Clark, Food Stylist & Chef