Slow roast leg of lamb with tomatoes

A simple and tasty way to roast lamb.
 
lamb

Recipe from: 9/1/1999 12:00:00 AM
Preparation time: 10 mins
Cooking time: 3 1/2 hrs
 
 

Ingredients

 
  • 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
Servings: Change Serving
 
 

Method

 
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
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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