Ingredients

5 medium potatoes

1 large Spanish onion

1 clove of garlic

700 g milk-fed lamb leg (Brindisa Spanish Foods)

3 tbsp olive oil

1 head of garlic cut in half crossways

250 ml cava

250 ml chicken stock

1 lemon, cut in half

A few sprigs of fresh thyme

Sprinkle of dried oregano leaves

Method

1. Preheat oven to 160 C.

2. Peel and slice potatoes into ½ cm slices. Peel and thinly slice the onion. Spread the potatoes and onions over the base of an ovenproof dish. Season generously.

3. Thinly slice the garlic clove and place under the thin layer of caul fat covering the lamb leg, then re-cover. Drizzle the lamb with olive oil, season generously, and rub all over. Place on top of the potatoes and onions. Place the head of garlic and half of the lemon in the dish.

4. Bring the cava, chicken stock and juice from the other half of lemon to a simmer, pour over the potatoes and onions. Sprinkle with thyme and oregano.

5. Slow roast for 1 hour on each side, basting regularly.

6. Turn the heat up to 220 C for 5-10 minutes to brown the lamb.

7. Take out of the oven and leave the meat to rest before serving.

   Serves 2