Balsamic Lamb - serves 4-6

Leg of lamb 1.5 - 2kg - leave at room temperature for 1 hour before cooking

Bunch of fresh thyme

4- 6 onions red or white - peeled and halved

1 bulb of garlic - broken into cloves

250 ml balsamic vinegar

Olive oil

1 tsp Sea salt

Black pepper

Note: This is a slow roast so allow 5-6 hours to cook. Once it is in the oven it needs very little attention until the last few minutes.

Preheat the oven to 180C/Gas 7

Use a large casserole dish with a lid - big enough to get the whole leg inside and put the top on. Or I use 2 roasting tins to make a kind of Dutch oven. You could seal with foil if you don’t have either of these.

Put the onions with 1 tbs of the olive oil in the base of the casserole.

Rub the joint all over with salt and pepper and a little olive oil and place on top of the onions.

Put the casserole in the oven without the lid for 15 - 20 minutes to allow the lamb and onions to colour a bit.

Take the casserole out of the oven. Add the thyme sprigs and the garlic cloves. Put the lid on and return to the oven - turn the heat down to 110C/ Gas ½. Cook for about 3 hours.

Take the garlic and onions out of the casserole and leave to one side in a bowl. Pour the balsamic vinegar over the lamb and return to the oven without the lid for another 1 ½ hours - basting every half hour. 

Take the casserole out and place on the hob over a low heat and allow the sauce to reduce whilst basting the lamb for 5-10 minutes. Add the onions and garlic back to the pan to heat through. Turn out onto a warmed plate and carve at the table.

Serve with a large bowl of creamy mash which has been dotted with butter and grilled or baked in the oven so the top is lightly browned and a green vegetable and /or baked carrots in orange juice with a little seasoning and olive oil.