Slow Cooked Lamb in Tomato and Herbs

ardmonalamboriginal

Serves: 4

Prep time:  8 minutes    Cooking time:   3-4 hours

  • 2 sprigs rosemary
  • 30ml olive oil
  • finely grated rind of ½ lemon
  • salt flakes and freshly ground black pepper, to taste
  • 1.8kg shoulder of lamb
  • 400g can ARDMONA Rich & Thick, Basil & Garlic
  • 200ml white wine
  • crispy roast potatoes, for serving
  1. Pre-heat oven to 200°C. Remove leaves from rosemary sprigs and finely chop. Combine with oil, lemon and seasonings.
  2. Using a sharp knife, cut slits into the lamb . Rub the rosemary mixture thoroughly over the lamb. Place into a baking dish and pour in the tomatoes and wine.
  3. Cover lamb well and place into the oven. Reduce oven temperature to 170°C. Cook for 3-4 hours until meat is tender.
  4. Remove from oven and allow to rest for 20 minutes prior to serving with  potatoes.

No Replies to "Slow Cooked Lamb in Tomato and Herbs"

    Leave a reply

    Your email address will not be published.