Instructions: Pierce lamb 12 times with a sharp knife. Press a slice of garlic and a piece of thyme in each hole. Rub salt and pepper all over lamb. Preheat oven to moderate. Heat half of the oil in large baking dish. Add lamb and cook till browned all over. Remove from dish. Heat remaining oil in dish and cook onion and left over garlic and thyme till soft but not browned. Add tomato and cook further till soft. Add bay leaves, vinegar and grape juice and bring to boil. Return leg of lamb to dish. Roast, uncovered, in moderately heated oven for 30mins. Add potatoes and roast for a further 70mins or till lamb and potatoes are all soft and tender. Spoon pan juices over lamb occasionally through cooking. Remove lamb from dish, cover with foil and stand for 15mins. |
Roast Lamb with Tomato & Potatoes Ingredients: 2.5
lamb with shank 6
garlic cloves, sliced 6
sprigs of thyme cut in 2 2tblsp
olive oil 4
brown onions chopped coarse 6
tomatoes, peeled and chopped 2
bay leaves 80ml
white wine vinegar 2
cups white grape juice 8
potatoes peeled and quartered 1 cup chicken stock |
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