Slow-roasted spiced lamb with tomatoes

Slow-roasted spiced lamb with tomatoes

Cooking this slowly makes the meat very tender and allows the Middle Eastern-inspired flavours to develop.

By , 21 September 2015

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Slow-roasted spiced lamb with tomatoes
  • 2 Hours 40 Mins

  • Serves: 8

  • Price: £2.19 per serving

Nutritional Info
Each 155g serving contains
  • Energy

    1030KJ

    246KCAL

    12%
  • Fat

    12.6g

    med

    18%
  • Saturates

    5g

    med

    25%
  • Sugars

    1.6g

    low

    2%
  • Salt

    0.2g

    low

    4%
of your reference intake.
Typical energy values per 100g: 665kJ/159kcal.
Ingredients
  • 1 leg lamb, about 2.5kg
  • 1 level tsp paprika
  • 2 level tsp ground cumin
  • 1 tsp ground coriander
  • 3 cloves garlic, crushed
  • 2 tbsp tomato purée
  • 1 tbsp olive oil, plus extra for greasing
  • 350g cherry tomatoes on the vine
  • 1 tbsp clear honey
Method
  • Pre-heat the oven to 160C/140C Fan/Gas 3. Make small, deep cuts all over the lamb with the point of a sharp knife. Mix together the paprika, cumin, coriander, garlic, tomato purée and 1 tbsp olive oil to make a paste. Spread over the lamb, rubbing it into the cuts.

  • Grease the bottom of a roasting tin with oil. Put the lamb in and cover loosely with foil. Cook for 2 hours.

  • Remove the foil and drain any juices from the roasting tin. Arrange the tomatoes around the joint, drizzle the meat with the honey and cook, uncovered, for 30 minutes. Keep an eye on it to check the honey isn't burning.