Slow-cooked leg of lamb

Sunday lunch staple. And so much more reliable and straightforward than trying to get the perfect pink cuisson

• 2.2kg lamb leg
• 2 cloves garlic, quartered lengthways
• 8 small sprigs rosemary
• 1 whole head garlic, cut in half horizontally
• 2 onions, peeled and cut into 4 thick slices horizontally
• 600ml chicken stock
• 300ml white wine
• Salt and pepper
• Veg oil
• 2 heaped tsp cornflour

1. Preheat oven to 220C fan (240C)
2. Put the onion slices and the halved head of garlic in a single layer in a deep roasting tin and rest the lamb leg on top of them
3. Poke 8 holes in the lamb with a sharp knife and tuck a quarter garlic clove and a sprig of rosemary into each hole
4. Drizzle lamb with veg oil and season well
5. Bake for 20 mins in the hot oven then turn it down to 150C fan (170C), add the stock and wine to the tin, and cover tightly with foil
6. Cook for 4 hours
7. Uncover, and return to the oven for a final 20 mins
8. Put the lamb and onions into the serving dish and cover with foil while you make the gravy
9. Pour the liquid into a saucepan and squeeze in the garlic cloves (discarding the skin). Whisk to break up the garlic
10. In a small cup mix the cornflour with 2 tsp water until smooth
11. Bring the gravy to the boil and add the cornflour mixture, whisking until thickened
12. Serve the lamb immediately with lashings of gravy and mint sauce. Plus the obligatory potatoes