A lazy Sunday dish if ever there was one. After a little prep you pop this perfectly paired duo in the oven and forget about them until suppertime. Serve this with the cabbage gratin from my accompaniments section.
I reckon this one is my most popular dish from This Morning and rightly so its unbelievably easy and tasty!
Ingredients
1kg (approx.) boned shoulder of lamb or mutton (it it's rolled, unroll it)
1 400g tin of chopped tomatoes
Fresh rosemary
Fresh thyme
Fresh bay
1 whole head of garlic, unpeeled and bashed with a knife (to crush it but not chop it)
200ml lamb stock
200ml white wine
Salt and pepper
Olive or vegetable oil
Method
Preheat the oven to 150°C/gas 2.
Start with the lamb. Season it liberally with salt and pepper and a good lick of olive or vegetable oil.
Get an ovenproof, lidded pan (or casserole dish) smoking hot and seal the lamb on all sides.
Now add the bashed head of garlic (don’t worry about the skins), the herbs, wine, stock and bubble away for a minute on a high heat, it will smell fantastic!
Add the tomatoes, season liberally, put a lid on the pan and place in the preheated oven for three hours minimum. The lamb can stay in for up to seven hours so don’t worry about timings as long as it's in for at least three.
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