John Myers
Leg of Lamb with Tomato Sauce
The perfect leg of lamb with tomato sauce recipe with a picture and simple step-by-step instructions.
- 1,5 kg Leg of Lamb on the Bone New Zealand
- 1 bunch Soup greens fresh
- 1 Clove of garlic
- 1 tsp Dried rosemary
- 1 tsp Dried basil
- 1 tsp Dried thyme
- 1 tbsp Dried lovage
- 1 tbsp Chopped parsley
- 1,5 tsp Salt
- 1 tsp Pepper
- 3 tbsp Clarified butter
- 0,75 liter White wine dry
- 750 g Tomatoes
- 1 tsp Seasoned Salt
- 2 tbsp Butter
- Clean the bunch of soup greens and cut into large pieces.
- Mix all the herbs and spices.
- Peel the garlic and cut into very small cubes.
- Heat the clarified butter in a large pan and sear the roast well on all sides. Then place in the roaster. Pour the herb / spice mixture over it and place in the oven preheated to 150 ° C.
- Now fry the vegetable pieces in the same pan and turn them over and over again. When they have taken some color, sprinkle the roast in the roasting pan.
- The frying fat is now extinguished with the white wine and the garlic. Let it boil well. Then pour into the roaster and always hold the meat stock about 1cm high. Now leave the whole thing in the oven for about 90 minutes. From time to time check the fund level and refill if necessary.
- Now we turn to the tomatoes. Cut out the stem end. Scald tomatoes with boiling water (kettle) and rinse with cold water. Then remove, quarter and core the skin. I halved the quarters again.
- After 90 minutes, remove the roast, strain the stock, mix with the tomatoes, herb salt and butter. Return to the oven and finish cooking for another 30 minutes.
- There was also boiled potatoes and green beans. Just like at home with mothers.
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