1 leg of lamb (about 1.5 Kgs)
3 cloves garlic
2 tablespoons concentrated tomato puree
1 tablespoon flour
2 tablespoons lemon juice
A generous pinch of ground caraway
4 black peppercorns, crushed
3 small onions
3 tablespoons oil
250 ml hot meat stock
150 ml dry white wine
1 teaspoon cornflour
-Cut a lattice pattern into the skin of the lamb. Cut the garlic into thin sticks and use to spike the lamb.
-Mix the tomato puree with the flour, salt, lemon juice, caraway and crushed peppercorns.
-Brush the mixture on the lamb and leave to marinate in a cool place for 12 hours.
-Quarter the onions. Heat oil in a roasting tin on the hob, seal the lamb and add the onions and half the stock.
-Roast the lamb on the bottom shelf on a 240*C oven for 15 minutes, then reduce the heat to 200*C and roast the meat for a further 40 minutes, basting frequently with the roasting juices and gradually adding the wine and the remaining stock.
-At the end of the cooking time, turn off the oven, transfer the lamb to a plate and leave it to stand in the oven for 10 minutes.
-Dilute the roasting juices with a little hot water and thicken with the cornflour dissolved in a little cold water , serve with the lamb.