 |
Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
|
If you prefer a milder flavour, using passata instead of pasta sauce. The wine makes the meat very tender. Ingredients:
800 g leg of lamb |
225 g onions, peeled and cut into rings |
2 celery ribs, cut into 2 . 5 cm/1 inch pieces |
350 g carrots, peeled and sliced |
450 g new potatoes |
1 garlic clove |
4 slices rindless streaky bacon |
10 rosemary sprigs |
325 g italian tomato sauce with herbs |
150 ml red wine |
salt and black pepper |
1 tablespoon chopped mint |
1 tablespoon chopped parsley |
Directions:
1. Preheat the oven to 190C/375F/Gas5. Put lamb joint in centre of a alrge roasting dish. Surround with onions, celery, carrots and potatoes. Peel garlic and cut in half. Rub cut surfaces of garlic all over lamb.
2. Stretch bacon rashers over lamb, securing with cocktail sticks. Using a skewer, make holes evenly over lamb and insert a rosemary sprig in each hole.
3. Mix together pasta sauce and wine in a jub. Season and pour over vegetables around meat. Sprinkle herbs over vegetables.
4. Cover with foil. Roast for 2 hours. Remove foil. Roast for 20 minutes until the gravy thickens. Remove cocktail sticks. Serve.
|
|