Total Time
2hrs 5mins
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.

Ingredients Nutrition

Directions

  1. Heat the oven to 230 degrees C.
  2. Rub the lamb all over with a little olive oil.
  3. Season with salt and black pepper and set in a roasting tin.
  4. Tuck the heads of garlic, halved and tossed in a little olive oil, under the meat.
  5. Roast in the hot oven for 20 minutes, then turn down the heat to 200 degrees C and cook for a further 30 minutes.
  6. 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.
  7. 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.
  8. Remove the lamb from the pan and leave to rest.
  9. You want somewhere warm.
  10. Put a tea towel or bowl over the meat to keep it moist.
  11. Turn the oven back up to 230 C and return the tomatoes to the oven.
  12. Leave them for 10-15 minutes, while the meat rests.
  13. Then remove the tomatoes from the oven again and set about a third of them aside.
  14. Squash the remaining tomatoes and garlic into the pan juices.
  15. Tip the lot into a sieve, suspended over a warm bowl or saucepan.
  16. Push the tomato pulp through the sieve, then discard the remains.
  17. Carve the lamb and serve with the roasted tomatoes and tomato gravy.

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