Slow roast leg of lamb with tomatoes

Recipe from: 9/1/1999 12:00:00 AM
lamb

Ingredients 7
Servings 1
Minutes 10 mins

Ingredients

Serving Change
  • 2
    kg
    leg of lamb
  • 8
    garlic cloves, halved rosemary sprigs
  • 30
    ml
    sunflower or olive oil
  • 500
    g
    onions, peeled and thinly sliced
  • 410
    g
    canned tomatoes
  • 375
    ml
    red wine
  • salt and milled pepper
 

Method

10 mins
 
Preheat oven to 160 ºC.
Make small incisions all over lamb and insert garlic and rosemary.
Heat oil in a heavy based heatproof casserole dish on top of stove, and brown meat on all sides.
Remove meat from dish, add onions and cook for 5 minutes.
Add tomatoes and wine and season.
Bring to boil, then return lamb to dish.
Cover and roast in the oven for 3 to 3 1/2 hours.
Remove lid and bake for a further 30 minutes, if desired.
Serve with creamy mash or boiled potatoes and chopped parsley and greens.
 

Read more on: bake  |  lamb
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.