Prep 5 mins
Cook 2 hrs
This is a terribly moist roast that oozes garlic all over. For the very best taste, use the freshest tomatoes you can find. If you don't have a garden, then you definitely want the vine-ripened ones from the grocery store.
- 2 kg leg of lamb
- olive oil
- 2 heads garlic
- 750 g tomatoes
- 50 ml olive oil
- 50 ml balsamic vinegar
- 3 -5 sprigs oregano
- Heat the oven to 230 degrees C.
- Rub the lamb all over with a little olive oil.
- Season with salt and black pepper and set in a roasting tin.
- Tuck the heads of garlic, halved and tossed in a little olive oil, under the meat.
- Roast in the hot oven for 20 minutes, then turn down the heat to 200 degrees C and cook for a further 30 minutes.
- Cut the tomatoes in halves or quarters, depending on their size, and toss in a bowl with a grinding of salt and pepper, the 50ml of olive oil, balsamic vinegar and oregano leaves.
- Once the lamb has finished cooking for the 30 minutes, tip the tomatoes and their dressing around the lamb and continue roasting for a further 25 minutes.
- Remove the lamb from the pan and leave to rest.
- You want somewhere warm.
- Put a tea towel or bowl over the meat to keep it moist.
- Turn the oven back up to 230 C and return the tomatoes to the oven.
- Leave them for 10-15 minutes, while the meat rests.
- Then remove the tomatoes from the oven again and set about a third of them aside.
- Squash the remaining tomatoes and garlic into the pan juices.
- Tip the lot into a sieve, suspended over a warm bowl or saucepan.
- Push the tomato pulp through the sieve, then discard the remains.
- Carve the lamb and serve with the roasted tomatoes and tomato gravy.