I love the Easter tradition of having Lamb for lunch, but wanted something a little different this year, and with my love of one pot dishes this recipe found n the May issue of BBC Good Food sounded perfect.
Herby Baked Lamb in Tomato Sauce
1.8Kg/4lb Shoulder of lamb
2 tbsp olive oil
3 oregano sprigs, leaves stripped from 2
3 rosemary sprigs, leaves tripped from 2
3 cloves of garlic, chopped
600ml/1pt red wine
2 x 400g cans chopped tomatoes
1 tbsp sugar.
Heat the oven to 220oc. Mix the oil, oregano, rosemary and garlic in a food processor until a paste (I bashed mine in a pestle and mortar, not quite paste like but not far off) Rub all over the lamb. Roast lamb in a large heavy bottomed ovenproof pan for 20 mins.
Cover and lower the oven temp to 150oc. and roast for a further 3 hours.
Remove the lamb from the oven and spoon off the fat, leaving the meat juices. Pour over the wine and tomatoes and toss in the remaining herbs. Return to oven uncovered for a further 40 mins.
Spoon the wine and tomato sauce into another pan, skimming off any excess fat, re-cover the lamb and let it rest. Heat up the sauce until bubbling and then simmer for 10-15 mins until thick and saucy. season with sugar and some S&P, then pour back around the lamb and serve.
I love shoulder of lamb recipes, it is one of the most satisfying cuts to cook, I love that the slow cooking brings out the most tasty flavours and that it is tender enough to pull part with forks. I served this with roast potatoes and a selection of peas and cabbage. Ultra scrummy, the wine and tomato sauce a rich treat.
There was enough left over that the following day I shredded the meat and heated it along with the sauce, threw in a handful of frozen peas and served as a ragu sauce over fresh tagliatelle pasta. It is a shame that my picture does not do this dish justice.