2 kg leg lamb
2 cloves garlic, crushed
6 sprigs fresh rosemary
Freshly grounded black pepper
6 potatoes, peeled & halved lengthways
2 tablespoons lemon juice
4 tomatoes, peeled and chopped
2 onions, chopped
125 ml chicken stock
3 tablespoons dry vermouth
1 cm piece of lemon peel
Small piece cinnamon stick
2 tablespoons butter
1. Cut slits in the surface of the lamb with a sharp knife. Insert garlic slivers and rosemary sprigs. Dust with pepper and place in a roasting pan. Bake at 180 C for 1 hour. Remove pan from oven and drain off pan juices.
2. Cut potato halves part way down through rounded side. Brush with lemon juice and arranged around lamb. Top with tomatoes and onions. Combine stock and vermouth and pour over lamb and vegetables. Add the lemon peel and cinnamon stick. Dot with butter and bake at 180 C for 1 ½ hours longer.
3. Remove lamb from roasting pan. Wrap in aluminium foil and stand for 15 minutes before carving. Skim off excess fat from pan contents. To serve, slice meat and accompany with potato and tomato and onion sauce.
4. Serves 6.