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Method :
Ask the
butcher to bone the joint. Peel the potatoes, onions and garlic and skin
the tomatoes. Cut all into thin slices and arrange them in a deep,
well-buttered casserole. Pour over the milk, add 1/2 tsp salt and 1/4
tsp pepper and cook in a moderate oven (190C, 375F, Gas 5) for 35
minutes. Meanwhile, remove the leaves from two branches of rosemary and
chop finely. Beat the chopped rosemary into the butter and season
generously. Spread the herb butter over the insdie of the meat, roll up
and tie securely. Paint the outside of the roll with oil and tuck the
remaining rosemary branches under the string around the meat. Put the
joint on top of the vegetables and cook for a further 2 hours in the
oven (allowing 30 minutes per 500g/1lb plus 30 minutes). Serve in the
casserole.
Serves 6
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