This is a version of my little Brother, sam’s recipe. We often share what we have cooked so I stole his idea and made a few changes. If you are sick of the same old roast lamb with baked vegetables, you have to give this a try. Delightful.
Gluten, egg, nut and dairy free
- 1 leg of lamb with the bone in. This one was just over 2kg.
- 1 brown onion, sliced
- 1 red capsicum cut into quarters
- 4 potatoes, peeled and cut in half lengthways
- 1 punnet baby roma or cherry tomatoes
- 6 cloves garlic, leave the skin on
- A few sprigs of fresh oregano and rosemary, you can also use thyme if you have it.
- 1 Cup water
- Salt and pepper
- I like to take the lamb out of the fridge and bring it up to room temperature or close to it.
- Preheat oven to 140oC.
- Place the lamb in a large baking tray and place the tomatoes, herbs and water around it. Sprinkle the lamb with salt and pepper.
- Put some foil over the pan and place in the oven. Cook for about 1 hour.
- Take the baking tray out and baste the lamb with the pan juices, then add the onion, garlic, potatoes and capsicum and sprinkle with salt and pepper.
- Put the foil back on the pan and place it back in the oven. Cook for 2 hours.
- Take the pan out, baste the lamb with the pan juices. Turn the oven up to 200oC and leave the foil off the pan.
- Cook for about 20 mins just to crisp the top of the lamb and potatoes.
- Take the lamb out and put on a chopping board. Rest for about 10 minutes.
- In the mean time, remove the potties and put on a plate. Take the garlic out and squeeze the garlic out of the skin and into the pan juices. Pour the juices into a blender or use a stick blender to make a nice smooth sauce.
- Pull the lamb apart with tongs. Serve with the potatoes, tomato sauce and a greek salad.