Roast Lamb With Tomato Gravy

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 kg leg of lamb
• olive oil
• 2 heads garlic
• 750 g tomatoes
• 50 ml olive oil
• 50 ml balsamic vinegar
• 3 -5 sprigs oregano

Recipe

• 1 heat the oven to 230 degrees c.
• 2 rub the lamb all over with a little olive oil.
• 3 season with salt and black pepper and set in a roasting tin.
• 4 tuck the heads of garlic, halved and tossed in a little olive oil, under the meat.
• 5 roast in the hot oven for 20 minutes, then turn down the heat to 200 degrees c and cook for a further 30 minutes.
• 6 cut the tomatoes in halves or quarters, depending on their size, and toss in a bowl with a grinding of salt and pepper, the 50ml of olive oil, balsamic vinegar and oregano leaves.
• 7 once the lamb has finished cooking for the 30 minutes, tip the tomatoes and their dressing around the lamb and continue roasting for a further 25 minutes.
• 8 remove the lamb from the pan and leave to rest.
• 9 you want somewhere warm.
• 10 put a tea towel or bowl over the meat to keep it moist.
• 11 turn the oven back up to 230 c and return the tomatoes to the oven.
• 12 leave them for 10-15 minutes, while the meat rests.
• 13 then remove the tomatoes from the oven again and set about a third of them aside.
• 14 squash the remaining tomatoes and garlic into the pan juices.
• 15 tip the lot into a sieve, suspended over a warm bowl or saucepan.
• 16 push the tomato pulp through the sieve, then discard the remains.
• 17 carve the lamb and serve with the roasted tomatoes and tomato gravy.