Spit Roast Lamb with Crushed Garlic Potatoes,Vegetables and a Rosemary Gravy

Make the lamb stock the previous day if possible. Put the leg bones and stewing lamb pieces into an ovenproof dish. Peel an onion and cut into quarters, scrape a couple of carrots and cut in half, and add to the meat. Sprinkle over a tablespoonful or so of olive oil and put into the oven at 400°F/200°C/Reg6 for about an hour turning once.

Meanwhile trim a few leeks, peel and cut into to 1 inch/2cm pieces and put into a large saucepan. Take off the outer skin of a garlic bulb, trim off the base with a serrated knife and add to the stock saucepan. Tie a good bunch of fresh rosemary with some string and add to the saucepan. When the bones etc. are done add them all including any liquid to the stock saucepan. Barely cover with water and simmer with the saucepan covered for about two hours.

Take the stock off the heat, remove and discard all the meat, vegetables and rosemary and put through a sieve into another saucepan. Put over a high heat and reduce to about half the volume, then take off the heat and allow to cool. When cool put into the freezer preferably over night. Take out the freezer, and use a spoon to remove and discard all the fat. Warm up the stock, and season with salt and pepper and put to one side.

On the cooking day, take the lamb out of the fridge, dry with some kitchen paper and allow to come to room temperature. Start up the barbecue/spit roast. Season well with salt and pepper and put on to a spit  Picture  . Make a drip pan out of a foil roasting tin, put over the charcoal.

Spitroast the lamb for about 1½ hours until cooked basting well with some red wine for the first 45 minutes or so  Picture  . Meanwhile prepare the lovely Broad Bean/Courgette/Spinach dish  Recipe  . And scrape the potatoes, simmer for twenty minutes, drain and put back into the saucepan. Peel two or three cloves of garlic, crush and add to the potatoes. Crush the potatoes with the garlic and a couple of tablespoonfuls of olive oil and season with salt and pepper.

Remove the drip tray after 45 minutes and pour the basting liquid into the stock saucepan, add some more fresh rosemary and simmer for ten minutes or so. Take out a few tablespoonfuls of the stock and stir in a couple of tablespoonfuls of cornflour well and then stir back into the stock and simmer until thickened a bit. Remove the rosemary and season with more salt and pepper if need be. This is a great gravy  Picture  .

When ready take the lamb of the barbecue  Picture  , cover with foil and allow to rest for ten minutes or so. Meanwhile complete the vegetables and gravy, and then cut the lamb into thick slices. Put the crushed potato on to serving dishes followed by slices of lamb, vegetables and some gravy and serve  Zoom  .