Local roast leg of lamb with Moroccan spices

Name: Local roast leg of lamb with Moroccan spices
Ingredients: 1 head of garlic, halved: one half peeled and finely chopped, the other half unpeeled; 1 small bunch rosemary, leaves only, finely chopped, plus extra sprigs; 4 tbsp olive oil; 3 tbsp ras el hanout; 2–2 1/2 kg leg of lamb; 250 ml white wine or stock (optional)

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Roast leg of lamb recipe from Food for Thought by Vanessa Kimbell

View full recipe on localfoodbritain.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at localfoodbritain.com.

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Ingredients

1 head of garlic, halved: one half peeled and finely chopped, the other half unpeeled
1 small bunch rosemary, leaves only, finely chopped, plus extra sprigs
4 tbsp olive oil
3 tbsp ras el hanout
2–2 1/2 kg leg of lamb
250 ml white wine or stock (optional)