Pot Roast Lamb With Red Wine Herbs And Veg - cooking recipe

Ingredients

2 1/4 lbs leg of lamb
200 g onions (peeled and whole about 3)
1 tablespoon olive oil
300 g carrots (peeled and chopped into large chunks)
1 lemon, juice and zest of
3 teaspoons dried mint
3 teaspoons dried sage
3 teaspoons dried rosemary
1 tablespoon fresh oregano
1 tablespoon of fresh mint
3 garlic cloves, peeled and sliced
750 ml red wine (general quaffing plonk)
1/2 teaspoon white pepper
1 tablespoon honey

Preparation

put the lamb into a pot/ casserole dish/ so that there is is anug fit but there is enough room for the veggies.
cut a cross in the top of each onion
mix the wine herbs honey pepper garlic and oil together and marinade the lamb in it for an hour or overnight if possible.
add the veggies to the the pot and preheat oven to gas mark 6 and put lid on. put in oven for 3 hours.
half way through open and check it turn over teh lamb if the liquid does not totally cover it so that the top gets a good cooking in the liquid. you may need to top up the liquid with a little water at this stage.
when done hack off chunks of the lamb into the liquid and serve with roast potatoes save nay leftover as you can turn them into a morrocan cous cous thingy which i will be posting shortly.