Slow-Cooked Shoulder of Lamb With Roasted Veggies
This is a Jamie Oliver recipe that we make often. I have also used butterflied leg of lamb successfully.
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INGREDIENTS
Nutrition- 2 1⁄4
- 1
- fresh rosemary sprig
- 2
- 3
- 2
- 1
- 800g tinned whole tomatoes
- 4
- 750ml red wine
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DIRECTIONS
- Preheat oven to 200°C (400°F).
- Rub leg with oil, salt and pepper.
- Put into roasting tray.
- Using a sharp knife make small incisions all over the lamb and poke rosemary leaves and quartered garlic cloves inches.
- Add rest of garlic cloves, onions, carrots, celery, leeks and fresh tomatoes to the tray.
- Tuck remaining herbs under the meat.
- Pour tinned tomatoes over the top, followed by the wine.
- Cover tray tightly with double layer of foil.
- Put into oven, turning down temperature to 170°C (300°F).
- Cook 3.5 to 4 hours.
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