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Empty CartRoast leg of lamb
- Duration: 270 min
- Amount: 6 People
Ingredients
- 2Kg Leg of lamb
- 3 Tbsp chopped thyme
- 1 Tbsp paprika
- 2 Tbsp olive oil
- 2 Garlic cloves
- 3 Onions
- Potatoes
- 200g Cherry tomatoes with branches
- 400g Tin chopped tomatoes
- 300ml/½ Pint beef or chicken stock
- 2 Tbsp sun-dried tomato paste
- 3 Fresh bay leaves
- 1 Tbsp honey
- Salt and black pepper
Method
Preheat the oven to 220ºC/200ºC (fan).
Using a 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.
Scatter the potatoes and cherry tomatoes around the lamb. Add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine.
Cover the whole tin with foil and return to the oven for about 4 hours, until the lamb is tender.
Remove from the oven. Slice the meat and serve with the potatoes and tomatoes.
Recipe by: BBC UK
