Ingredients Small leg of lamb, about 1kg (2 lbs) in weight 3 medium onions 25g (1oz) each lard and butter 6 medium tomatoes, ripe 1 tsp sugar 2 glasses white wine salt and pepper Method Peel the onions and chop roughly. Melt the lard and the butter in a
Ingredients
Small leg of lamb, about 1kg (2 lbs) in weight
3 medium onions
25g (1oz) each lard and butter
6 medium tomatoes, ripe
1 tsp sugar
2 glasses white wine
salt and pepper
Method
Peel the onions and chop roughly. Melt the lard and the butter in a large flame-proof casserole and put in the lamb and onions. Cook over medium heat, covered, for 30 minutes, turning the joint over from time to time. Then add the tomatoes, chopped, salt and pepper to taste and the white wine. Bring to the boil, turn down the heat and simmer gently for a further 30 minutes or until the lamb is cooked to your taste.
Remove the lamb to a hot carving plate.
Pour the tomato and onion sauce into a blender and blend until smooth. Reheat, adding more salt if you like, and serve with the carved meat.
JUDY BROADWAY
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here