ROAST LAMB WITH TOMATO ROSEMARY SAUCE

INGREDIENTS

• 2kg leg of lamb

• 3 cloves garlic, sliced

• 6 small sprigs of fresh rosemary

• 2 tablespoons olive oil

• 2 onions, sliced

• 2 x 410g cans of tomatoes

• 2 tablespoons cornflour

• 2 tablespoons water

• 500g tagliatelle pasta

• 1 cup ( 80g ) grated fresh parmesan cheese

ROAST LAMB WITH TOMATO ROSEMARY SAUCE METHOD:

Score lamb at 2cm intervals using a sharp knife. Push garlic and rosemary into scores, and brush lamb with oil. Place lamb in a baking dish, bake in the hot oven for 15 minutes, and add onions and undrained crushed tomatoes to the dish. 

Cover the dish with foil, and bake in a moderate oven for about 1 hour or until done as desired. Remove lamb from the sauce, cover, and keep warm. Combine sauce with blended cornflour and water in the pan, stir over heat until sauce boils and thickens. 

Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Combine pasta with sauce, serve with sliced lamb; sprinkle with cheese.

Serves 8.

Note: The recipe is best made just before serving.

Freeze: Not suitable.

Microwave: Pasta suitable

 

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