Preheat oven to 150. Season 1.5kg leg of lamb and rub 2 tb fresh oregano (or 1 tb dried).
Put 2 chopped celery sticks, 2 garlic cloves, 2 bay leaves, 2 sprigs rosemary in a roasting tray and place lamb on top. Pour in 300ml white wine and drizzle over. Cover with foil and cook for 2 hours.
Remove foil and increase to 200. Stir 1 400g can chopped tomatoes, 2 tb capers and 1 tb fresh parsley and cook 30-40 mins to brown top and reduce sauce a little.
Take meat from dish and leave to rest for 15mins. Remove excess fat from tin.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment