Slow roasted lamb and tomatoes
Slow roasting ensures flavour-filled lamb that is melt in the mouth tender and will fall off the bone. Enjoy with your favourite vegetables and drizzle everything with the aromatic pan juices.
How long will it take?
5 hours
What’s the serving size?
Serves 4-6
What do I need?
- 2 tbsp tomato paste
- 2kg leg of lamb
- 2 cloves garlic, crushed
- Salt and pepper to taste
- 2 tbsp olive oil, plus extra for drizzling
- 1 kg tomatoes (we recommend vine-ripened)
- 1 ½ cups verjuice
- 1 whole garlic
- ½ bunch thyme
- 2 sprigs rosemary
- 3 fresh bay leaves
How do I make it?
- Pre-heat oven to 150C conventional or 130C fan forced.
- In a small bowl, combine tomato paste, crushed garlic cloves, olive oil, salt and pepper.
- Place lamb in a deep-sided baking dish and brush mixture over the lamb, coating well.
- Pour verjuice into the baking dish around the lamb.
- Cover lamb with baking paper, seal with a double layer of foil and place in oven to cook for 4 hours.
- Remove lamb from oven, cut tomatoes in half and place in the baking dish cut side up. Scatter garlic cloves and herbs in the baking dish and drizzle with a little olive oil.
- Return to the oven, uncovered and cook for a further 1 hour, or until the tomatoes are roasted.
- Remove from oven and pull the lamb from the bone and serve with the tomatoes, pan juices and your favourite vegetables.
