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Slow Roast Lamb with Tomato and Red Wine

Ingredients

1.25kg Lamb Shoulder,boned and rolled
1 tbsp Oil
1 Garlic Clove, crushed
1 Leek, sliced
400g Can of Chopped Tomatoes
150ml Red Wine
2 Sprigs of Rosemary
6 Sun-Dried Tomatoes, chopped
400g Can of Borlotti Beans
400g Can of Flageolet Beans

Method

Preheat the oven to 180C/350F/Gas Mark 4-5. In a large ovenproof dish heat the oil and brown the joint on all sides. Once browned add the garlic, leek, chopped tomatoes, red wine, rosemary and sun-dried tomatoes. Cover and place in the oven for 30 minutes per 450g of lamb, plus 30 minutes.

During the last 30 minutes, add the borlotti and flageolet beans, stir well and cook for the remaining cooking time.

Slice the lamb thickly and serve with mashed potato and seasonal vegetables.

Source: Delicious Magazine