Slow Roasted Lamb & Tomatoes
SERVES: 4 - 6
TOTAL TIME: 5 HOURS
2 tbsp tomato paste
2 kg leg of lamb
2 cloves garlic, crushed
Salt and pepper to taste
2 tbsp olive oil, plus extra for drizzling
1 kg tomatoes (we recommend vine-ripened)
1½ cups verjuice
1 whole garlic
½ bunch thyme
2 sprigs rosemary
3 fresh bay leaves
Preheat oven to 150˚C.
In a small bowl, combine tomato paste, crushed garlic cloves, olive oil, salt and pepper.
Place lamb in a deep-sided baking dish and brush mixture over the lamb, coating well.
Pour verjuice into the baking dish around the lamb.
Cover lamb with baking paper, seal with a double layer of foil and place in oven to cook for 4 hours.
Remove lamb from oven, cut tomatoes in half and place in the baking dish cut side up. Scatter garlic cloves and herbs in the baking dish and drizzle with a little olive oil.
Return to the oven, uncovered and cook for a further 1 hour, or until the tomatoes are roasted.
Remove from oven and pull the lamb from the bone and serve with the tomatoes, pan juices and your favourite vegetables.