Tom Aikens’ Butterflied Leg of Lamb in Red Wine Recipe | Gozney – Gozney

Ingredients

• 1 x 2kg Leg of lamb (butterflied with bones and trimmings reserved and chopped)
• 15g Maldon sea salt
• 1 Bottle of red wine
• 1 Bulb garlic, crushed
• A few sprigs of rosemary and thyme
• 4 Bay Leaves, cut up
• 1/2 Tsp Freshly crushed black peppercorns
• 150ml Olive oil
• 4 Carrots, peeled and cut into 2cm pieces
• 1 Bulb garlic, split in half
• 2 Onions, peels and cut into 2cm pieces
• 3 Sticks celery, cut into 2cm pieces
• 4 Bay leaves
• 15g Thyme
• 4 Tomatoes, cut into
• 2cm pieces
• 1 Stock cube
• Water to cover