1 leg of milk fed Lamb (Bone in)
4 Roma tomatoes
1 Fennel bulb
1 Garlic bulb
1 Red Chili
1 small bunch Marjoram
250ml Dry White Wine
IF you do not have a wood oven then you can just pre heat your gas oven to 180c.
Trim and cut up all your vegetables and spread across a large baking tray (Large enough to fit a leg of lamb with a little room to spare) Season your vegetables with salt and pepper, Olive oil and then place your leg of lamb on top. Season the lamb; add your white wine and cover. Bake for 20 – 25 min, Take your lamb out, turn your oven up to 225c, baste the lamb with the juices in the pan and put back in the oven uncovered for up to 10min to allow the lamb to become golden in colour and the vegetables to roast up. Allow the lamb to rest for 10-15min then carve and serve with the roast fennel and tomatoes.