A leg of lamb roasted with rosemary and garlic is undoubtedly a classic culinary match. Serve it with roast potatoes that are crispy on the outside and light and fluffy on the inside, a selection of deliciously sweet roasted vegetables, and a rich red wine gravy and you are guaranteed to please.

Ingredients (serves 6-8 people)

1 leg of lamb, around 2-2.5 kg
8 cloves of garlic
Several sprigs of rosemary
Olive oil
Around 15 potatoes, depending on size
2 aubergines
2 courgettes
2 red peppers
2 red onions
1 bottle of red wine (something like a Rioja is ideal)

Corn flour

As with all meats, the leg of lamb is best bought from your butcher, as they will be able to advise you on the best piece and provide you with the appropriate size for your needs. As a rough guide, a 2-2.5 kg leg of lamb will feed around 6-8 people, depending on their appetites.

Place the lamb in a roasting tin and rub it all over with a good quality olive oil. This isn't just to provide the lamb with oil for roasting in, but also to provide flavour, so try to use the best quality olive oil that you can afford.

Next, using a sharp knife, cut several slits over the surface of the lamb. Then insert around eight cloves or garlic and several sprigs of rosemary. This doesn't have to be a work of art. It's all about getting the flavours into the meat.

Season the meat with salt and ground black pepper and place in a heated oven at around 180 degrees C for around 1 to 1.5 hours, depending on how well done you like your lamb.

While the lamb is roasting it's time to prepare the vegetables. Cut the courgettes, aubergines, peppers and onions into large chunks and place in a baking tin. Drizzle with olive oil and some dried basil and oregano and place in the oven. The vegetables will need around 30 minutes to become soft and sweet.

Next it's the potatoes. The best sort for roasting are a variety like the Cara or the King Edward. Alternatively, you could try new potatoes if they are in season.

First, place a baking tin with a knob of butter in the oven with the lamb to heat up. Unless you're using new potatoes, the potatoes should be peeled and cut into approximately equal sized pieces. Place the potatoes in a pan of water and bring to the boil. Simmer for approximately 10 minutes, until they are just starting to go soft. Then drain the potatoes, put a knob of butter in the pan and return to the heat. Toss the potatoes around in the butter until they are dry and starting to go fluffy and crumbly on the outside.

Remove the heated tin from the oven and pour in the potatoes. The butter in the tin should be hot enough that it makes a sizzling noise when the potatoes are added. Return the tray to the oven and cook for about another 15 minutes, until the potatoes are going crispy and golden on the outside.

When the lamb is done, remove it from the roasting tin and allow to stand for several minutes. This allows the meat to rest before it is ready for carving.

The gravy is made while the lamb is resting. Place the roasting tin on the hob and pour in a generous serving of red wine (about a bottle). Turn up the heat and let the wine simmer as it picks up all the delicious meaty residue from the bottom of the tin. When the wine has reduced down by about a quarter, add a tablespoon of sieved corn flour and turn down the heat. Stir in the corn flour and allow the gravy to thicken.

Briefly warm some plates in the oven and then you are ready to serve.

This classic meal goes brilliantly with a large glass of Rioja. Perfect.

Learn more about this author, Lydia Black.
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