Slow Roasted Lamb Leg In Tomato Mushroom Sauce Recipes

SLOW-ROASTED LAMB LEG IN TOMATO MUSHROOM SAUCE

Steps:

• Generously season lamb leg with salt and freshly ground black pepper.
• Place a Dutch oven on stove top, add oil then once it's very hot place the seasoned lamb and sear each side until brown.
• Push the lamb leg on the side then sauté onions and garlic. Add the onions and mushrooms, cook for 2 minutes.
• Pour in the white wine, beef stock, red wine vinegar and chopped tomatoes then add the thyme, oregano, rosemary and chilli flakes. Cover then bring it to a boil then turn the heat off.
• Place into the 160C preheated oven then cook for 1 hour.
• Turn the leg to its other side then reduce heat to 135C then braise for 3 to 3½ hours or until meat is really tender. On each hour while you are braising turn the lamb leg to the other side to ensure cooking and flavours are well distributed, also check the liquid levels adding water if needed or it starts to dry out.
• Remove it from the oven, place the lamb leg on a separate container.
• Place the Dutch oven on a stove top, remove the herb sprigs then reduce the sauce to a thick consistency. Season with salt and pepper if needed.
• Return the lamb leg to the Dutch oven, spoon some sauce over the top then serve. Best enjoyed with roasted potatoes and buttered vegetables.

LEG OF LAMB WITH TOMATOES AND GARLIC

Steps:

• Put a rack in the middle of the oven and preheat oven to 450 degrees.
• Arrange tomatoes in a 17 1/2-by-12 inch roasting pan and place lamb on top (if using canned tomatoes, coarsely chop them and pour the juice over them). Arrange garlic around lamb. Lay rosemary sprigs on lamb (or sprinkle dried rosemary), then sprinkle with salt and pepper. Drizzle with 2 tablespoons oil.
• Roast lamb for 15 minutes. Reduce oven temperature to 350 degrees and continue roasting lamb, basting garlic with remaining 2 tablespoons oil every 20 minutes to keep it from drying out, until thermometer inserted into thickest part of lamb (without touching bone) reas 135 degrees for medium-rare, 1 3/4 to 1 1/2 hours more.
• Transfer lamb to a cutting board and let stand, loosely covered with foil, for 20-30 minutes. Stir tomato mixture and transfer to a sauceboat.
• Carve lamb and serve with tomato mixture and roasted garlic.