Ingredients (serves 6)
|Large leg of lamb or shoulder, approx 3.5kg
|2 tbsp olive oil
|400g tin Pomodorini Tomatoes
|1 tpsp acacia honey
|2 garlic cloves, sliced into slithers
|3 onions, thickly sliced
|2 red peppers, chopped into large pieces
|1 large aubergine, chopped into large pieces
|3 tbsp chopped fresh thyme
|300ml beef or chicken stock
|2 tbsp sun-dried tomato paste
|3 fresh bay leaves
|1 tbsp sweet paprika
|Salt and pepper to season
- To make this Slow Cooked Roast Lamb, first preheat the oven to 220C/200C Fan/Gas 7
- Heat 1 tbsp olive oil in a heavy-based saucepan. Saute the mushrooms in batches. Add an extra 1 tbsp oil with each
- Using a small sharp knife, make a series of small slits over the leg of lamb. Put 2 tablespoons of the thyme in a bowl with the paprika and oil, season and mix together.
- Spread the mixture over the lamb, insert the garlic slivers into the slits and season the lamb with salt and pepper.
- Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes.
- Reduce the oven temperature to 160C/140C Fan/Gas 3
- Scatter the peppers and aubergine around the lamb. Pour the tomatoes into a bowl, add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine. Pour into the tin over the peppers and stir.
- Cover the whole tin with foil and return to the oven for about 4 hours, until the lamb is tender and falling off the bone.
- Lift your Slow Cooked Roast Lamb out of the tin and place on a large board. Spoon off any fat from the top of the sauce.
- Carve the meat into slices and serve with the vegetables.
This is one of our favourite roast lamb dishes. From Mary Berry’s Simple Comforts, this all-in-one roast has a wonderful aromatic coating with ratatouille-style vegetables. Once it’s in the oven you can forget about it for 4 hours. Great for feeding family and friends and the perfect Sunday roast whatever the occasion.