LEBANESE ROAST LAMB

Chef Profile

Serves

6 - 8

Preparation

30 mins

Cook

2 and half hours

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 180˚C.
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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