Large leg of lamb (3-1/2 pounds) or 1.5 kg.
2 tablespoons of olive oil
1 tablespoon of fresh thyme (or dried)
8 cloves of garlic, peeled and left whole
2 cloves of garlic, peeled and sliced
A wine glass of white wine
1/2 a pint of water (300 ml)
Salt and freshly ground pepper
2 tablespoons of wine vinegar
Juice of a lemon
6-8 large potatoes, peeled and sliced in 1cm thick rings
2 large onions, peeled and sliced into rings
Rub the olive oil into the lamb along with the thyme, salt and pepper. Make slits in the lamb and insert the sliced garlic slivers. Set aside for about an hour for the lamb to absorb the flavours.
Put the onion rings and potatoes in a roasting tin, together with the garlic cloves.
Put the lemon juice, wine vinegar, water and white wine into a pan and bring to the boil. Pour half over the meat and place in a preheated oven at 230C/450F (gas mark 8) for 15 minutes.
Then reduce the heat to 180C/375F (gas mark 5) and continue to cook allowing 15 minutes per pound if you like it rare or 25 minutes per pound if you like it well done. Baste with the remain liquid occasionally.
Serve the lamb on a platter with the potatoes and onions. Green vegetables would be a great accompaniment as would a bottle of Faustino red wine.