Butterflied leg of lamb with tomato baste


Ingredients 12
Servings 8
Time

Ingredients

  • 2
    kg
    leg of lamb, deboned
  • TOMATO BASTE
  • 70
    g
    tomato paste
  • 100
    ml
    cooking oil
  • 200
    ml
    dry white wine
  • 50
    ml
    honey
  • 3
    ml
    dried rosemary, chopped
  • 3
    ml
    dried origanum, chopped
  • 2
    cloves garlic, crushed
  • 5
    ml
    salt
  • freshly ground black pepper to taste
  • 5
    ml
    cake flour (or more, if desired)
 

Method

 
Mix together all the ingredients for the basting mixture, except the flour. Cut the boned leg of lamb open and flatten slightly with the palm of your hand. Place on rack of roasting pan and roast in the oven at 160 ºC for 20 to 25 minutes per 500 g plus 20 minutes (for medium) and 25 to 30 minutes per 500 g (for well done). Baste meat regularly with the tomato mixture during the last 30 minutes of cooking time. Allow meat to rest in warming drawer for 10 minutes to facilitate carving and to allow meat juices to be reabsorbed. Thicken remaining basting mixture with a paste of flour and water and serve as a sauce. Serve with pumpkin bread and green salad. Serves 8.
 

Read more on: roast  |  lamb
 

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