I never used to be that into lamb, but just lately it’s been twisting my arm.
This recipe i’ve found is a Greek spin on roast lamb and requires very little involvement, which is always a winner, especially when I’m in and out of the house like a yo-yo.
I’m definitely in favour of prepping most of the evening meal in advance, rather than getting in at five exhausted from various activities and playdates only to have to start faffing about in the kitchen with the kids screeching for their dinner. Stress city.
This blog is all about finding those knock-out recipes that taste amazing but don’t require too much elbow grease, money or time.
I’m not trying to be a wannabe chef here – just trying to feed my boys in a varied and interesting way that satisfies my foodie leanings.
Back from tangent, here’s the recipe!
Herby baked lamb in tomato sauce (Good Food Mag May)
Serves 4 with leftovers. Prep 5 mins. Cook 4 hrs 15 mins. Leftover meat can be shredded and frozen in sauce.
Ingredients
1.8kg-2kg shoulder of lamb
2 tbsp olive oil
3 oregano sprigs, leaves stripped from two
3 rosemary sprigs, leaves stripped from two
3 garlic cloves, roughly chopped
600ml red wine
2 x 400g cans chopped tomatoes
1 tbsp caster sugar
Heat oven to 220c/200 fan. Put the lamb in a large ovenproof dish. Pour the oil into a small food processor with the oregano and rosemary leaves and the garlic, then whizz to a rough paste. Season the paste well, rub all over the lamb, then roast for 20 mins. Cover, lower the oven to 150/130 fan then roast for a further 3 hours.
2. Remove the lamb from the oven and carefully pour off all the fat, leaving any meat juices in the dish if you can. Pour over the wine and tomatoes, poke in the remaining herb sprigs, then return, uncovered, to the oven for a further 40 mins. The lamb should now be tender enough to cut with a fork or a spoon.
3. Carefully pour or spoon the wine and tomato sauce into another pan, skimming off any fat that rises to the surface, then recover the lamb. Let it rest for up to 30 mins while you roast the potatoes and finish the sauce. Heat the tomato mixture until bubbling, then simmer for 10-15 mins until thickened and saucy. Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.
To complement the lamb dish I’ve gone for roast potatoes with a twist.
Oregano and lemon roasties (Good Food Mag May)
Ingredients
1.2kg potatoes, cut into 4cm chunks
2 oregano sprigs, leaves stripped
Zest 1 lemon
2 tbsps olive oil
Method
1. Boil the potatoes in a large pan of water for 3 mins then drain well. Tip onto a large baking sheet and toss with the oregano, lemon zest, olive oil and some seasoning.
2. When the lamb has 15 mins left to cook, put the potatoes into the oven. When the lamb comes out to rest, turn up the heat to 220c/fan 200c. Roast the potatoes for a further 20 mins, turning once, until golden and crisp.
The finished result was a roaring success with Matthew and the boys.
The lamb fell off the bone just using a spoon and fork, and the sauce was perfect for mopping up with the light and crisp pototoes. It’s a very summery take on the roast dinner, and left a pile of leftovers for my freezer. The lamb will be great for shredding and making into a ragu to go with pasta or cous cous.
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