Lamb with prunes & rosemary sage salt – Tessa Kiros

Ingredients

• 6 tablespoons olive oil
• 1 leg of lamb (about 1.6 kg/3 lb 8 oz), deboned
• 2 tablespoons rosemary & sage salt *
• 12 pitted prunes
• 2 medium carrots, peeled & cut into chunks
• 1 small celery stick
• 1 onion, peeled & halved
• 185 ml/ ¾ cup white wine