roast lamb cooked courtesy of Beatriz Cryns

a leg of lamb,
several cloves of garlic
olive oil
red wine

make slits in the skin if the lamb and push cloves of garlic in ( to taste) rub the skin with olive oil, salt pepper and thyme and put the meat in a roasting tin.
Start it very hot,gas mark 8-9 for 15 minutes, then take it out and pour red wine over it,
cut the heat down to about GM 6-7for 20 minutes, then repeat but cut the heat again.
depending on the size odf the leg you may need to do this once more.
At the end the oven should be on GM 3.
Don't let the pan dry out .