 |
| Slow roast Leg of Lamb with Tomato and Garlic Crust |
Serves 4-6
Slow-roast Leg of Lamb with Tomato and Garlic Crust
ingredients: 2kg leg of lamb, trimmed. 1 garlic bulb, cloves separated
(unpeeled) 2 tbs tomato paste. 2 tbs olive oil, plus extra to drizzle. 1 and
1/2 cups (375ml) verjuice. 500g vine-repined tomatoes, halved. 1/2 bunch thyme
springs. 2 rosemary springs. Handful fresh bay leaves
Slow-roast Leg of Lamb with Tomato and Garlic Crust recipe:
Preheat the oven to 150C. Place the lamb in a large flame proof roasting pan.
Peel 2 garlic cloves and crust. Combine with tomato paste and oil, then season
and brush over lamb. Pour verjuice into the pan around the lamb. Cover pan with
a sheet of baking paper, then cover with 2 sheets of foil, sealing the edges so
the steam doesn't escape during cooking. Place in the oven and roast for 4
hours. Remove the foil and baking paper, then arrange the tomatoes, cut-side up,
around the lamb. Sprinkle over the herbs, bay leaves and remaining garlic cloves.
Drizzle tomatoes with oil and season. Return the pan to the oven and roast, un-coved,
for the further 1 hour or until the tomatoes have softened and the lamb is
tender and falling off the bone. Transfer the lamb and tomatoes to a plate and
keep warm. Skim any fat from the juice in the roasting pan, then place the pan
over medium heat and cook, stirring, for 8-10 minutes until reduced. Pull the
lamb from the bone and serve with tomatoes, garlic and pan juice.
