This slow-cooked leg or shoulder of lamb is very easy make for your Sunday lunch. Luscious ripe tomatoes are cooked down to form a delicious sauce
- 2 cloves garlic, peeled
- Half a leg or shoulder of lamb, on the bone, part-boned or boned and rolled (about 1.25kg/2½lb)
- 2 medium onions, peeled and cut into thinnish wedges
- 2 large heads of fennel
- Salt and ground black pepper
- 4 tbs olive oil
- 400g (14oz) midi plum tomatoes
- 100g (3½oz) kalamata olives, or your favourite olives
- A few parsley leaves
- 1 tbs balsamic vinegar
Set the oven to 180°C/350°F/Gas Mark 4. Slice 1 garlic clove and insert slices into the skin of the lamb. Put the lamb in a roasting tin, or large casserole, with the onion wedges and thinnish slices of fennel (along with the trimmings to add flavour). Season well. Spoon the oil over the meat and vegetables. Roast for 1¼ hrs. Stir the vegetables around the meat a couple of times during cooking.
After 1¼ hrs, add the whole tomatoes and the olives and cook for another 30-40 mins, until the meat and vegetables are tender and the tomatoes just beginning to split. Sprinkle with parsley leaves and the vinegar.
Carve the meat for serving with the vegetables.
Whichever cut of meat you want to use, calculate the cooking time for the meat at 30 mins per 500g (1lb), plus 30 mins.