Red wine lamp roast

Wash lamp leg twice in clean water. 3rd wash with turmeric powder and salt

Dry it with kitchen towel

Cut in the centre (butterfly cut) and slit every 1inch.

Now mix all the ingredients together and rub all over the leg specially apply more on the slits

Keep it in a square baking pan, pour the red wine.

Cover tightly with clingfilm and keep it in fridge for a day

Fry the vegetables in a knob of butter and drain the red wine, pour over and continue to cook until thick gravy. Keep aside

Preheat oven 200c. Apply olive oil or butter over the leg, cover with foil and bake 25 min, then slowly remove the foil, pour the wine gravy and bake another 15 min. (Open bake)

Sprinkle some finely chopped garlic. The delicious lamp roast is ready to serve with any sweet sauce