Slow Cooked Lamb in Tomato and Herbs


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.

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