Roast lamb leg, fermented chilli, rosemary and red onion

Ingredients

1	Lamb leg, on the bone (Main)
200 ml	Lamb stock, (beef stock also works)
200 g	Fermented chilli (Main)
100 ml	Red wine
4	Garlic cloves, roasted
2 Tbsp	Fresh ginger, chopped
2 Tbsp	Fresh rosemary (Main)
1 sprig	Fresh rosemary, to stud the lamb (Main)
3	Red onions (Main)

Directions

1. Pre heat your oven to 180C.
2. Mix the fermented chilli, stock, wine, garlic, ginger and chopped rosemary together to form your basting liquid.
3. Pick your rosemary and stud the lamb leg.
4. Score the red onions and place beside the lamb leg in the roasting tray.
5. Using a brush, liberally cover the lamb in the basting liquid. Pop into your warm oven.
6. Check every 20 minutes and baste liberally each time. You should be getting a nice build-up of cooked basting liquor on the leg.
7. When the onions feel soft to touch remove and set aside.
8. Cook the lamb for 2 hours 20 minutes.
9. Remove from the oven and allow to rest for a further 20minutes.
10. Serve with the roasted red onions.

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