Leg of lamb with tomato and onion sauce

PUBLISHED: 12:49 26 October 2006 | UPDATED: 14:52 12 May 2010

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


If you value what this story gives you, please consider supporting the Royston Crow. Click the link in the yellow box below for details.

Become a supporter

This newspaper has been a central part of community life for many years, through good times and bad, serving as your advocate and trusted source of local information. Our industry is facing testing times, which is why I’m asking for your support. Every single contribution will help us continue to produce award-winning local journalism that makes a measurable difference to our community.

Thank you.



Most Read

Most Read

Latest from the Royston Crow