Leg of Lamb

Method

Set the oven to 100 °C.
Rinse the leg of lamb under running water and place in a large casserole dish.
Mix the apple cider vinegar, honey, paprika, coriander, salt and pepper.
Rub the whole leg of lamb with this mixture.
Place the bay leaves, rosemary, garlic and onions around the leg of lamb in the casserole dish.
Pour the water around the leg of lamb.
Cover with the lid.
Place the leg of lamb in the oven overnight, or for 8 hours until extremely tender.
Spoon the stock out of the casserole dish.
Measure it carefully so that you have 250 ml (1 cup).
Take a bit of the stock and add the cornflour to it.
Stir until a smooth paste. forms.
Then mix the remaining stock into it well.
Boil this stock over medium heat until it thickens.
Roast the top of the leg of lamb for a few minutes under the grill element of the oven until it is light golden brown on top.
Serve hot with the sauce and roasted potatoes.

POTATOES
Preheat the oven to 200 °C.
Heat enough water in a pot to boiling point and add 7,5 ml (1½ tsp) salt.
Boil the potatoes for 15 minutes until they are quite tender, but not completely soft.
Drain the potatoes.
Dry the potatoes with a paper towel.
Cut the potatoes in quarters and place it in an ovenproof dish.
Pour olive oil over the potatoes and make sure the potatoes are all covered in oil.
Bake for 30 minutes until golden brown on the outside.
Turn the potatoes over halfway through the baking time.
Spoon the potatoes into a serving dish, and salt them on top.
Serve hot with the leg of lamb.