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Slow Roasted Lamb and Potatoes with Tomatoes

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Serves: 6

Ingredients:

  • 1kg boned lamb leg roast
  • 1kg potatoes, peeled
  • 3 onions, peeled
  • 2 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika 
  • juice of 1 lemon
  • 1 tablespoon olive oil
  • 5 ripe tomatoes, thickly sliced
  • 100g Western Star butter, cut into cubes

Method:

  1. Cut the lamb, potatoes and onions into 5cm chunks and arrange in a heavy based roasting tray. Sprinkle over cumin, oregano, paprika, garlic and lemon juice, oil, season to taste and toss to coat. 
  2. Arrange tomato slices over the lamb and tuck in knobs of butter over and in the dish. Cover tightly with foil.
  3. Bake at 180°C for 1.5 hours, removing occasionally and gently shaking or stirring, ensuring there is a small amount of liquid in the base. Remove the foil, toss and baste with juices, roast for a further 45 minutes, until liquid is nearly evaporated and potatoes are browning. Serve warm with crisp salad and wedges of lemon.

Cooking Time: Prep: 20 minutes, Cooking Time: 2 and 1/4 hours

Hints:

Using a quality heavy based roasting pan produces a much better result for this dish.