Ingredients
| FOR THE TOMATO SAUCE | |
| 4 tablespoons olive oil | |
| 10 cloves garlic, finely chopped | |
| 2 tablespoons dried mint | |
| 2 large tins Watties tomato soup (I have tried making this recipe with everything else and it just doesn’t taste like how Nana used to make it) | |
| 1 litre water | |
| 1 leg lamb | |
| 2kg small Agria potatoes, peeled | |
| 1kg small carrots, peeled |
Instructions
| 1. | To make the tomato sauce, put a deep saucepan on a medium heat, add the olive oil and fry the garlic gently until cooked but not coloured. |
| 2. | Add the dried mint, some salt, tomato soup and water and bring to the boil. Set aside. |
| 3. | Preheat the oven to 180ËšC. |
| 4. | Put the leg of lamb and the veggies in a roasting tray and season with salt and pepper. |
| 5. | Roast for 45 minutes until nice and golden brown. |
| 6. | Pour the tomato sauce over the lamb and the veggies, cover with foil and cook at 180˚C for a further 1½ hours. |
| 7. | Remove the foil and cook for another 15 minutes to get some colour (the lamb should be falling off the bone by now). |
| 8. | Allow to cool slightly, then put the lamb on a serving dish with veggies around and spoon some of the sauce over. |
Photography Tony Nyberg
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