Roast Red Wine Lamb with Italian Mixed Beans Recipes

Cooking Time: 1 hr +
Serves: 8   

Ingredients

2 kg / 8oz leg of lamb
4 garlic cloves, sliced
8 sprigs of thyme
5 tbsp olive oil
1/2 bottle red wine
zest of one lemon
1 litre hot lamb stock
3 red onions, cut into 6 wedges
2 tbsp balsamic vinegar
1 jar Dallaglio by Sacla' Italian slow-baked tomatoes with chilli
1 jar Sacla' Mixed Beans, drained
handful rocket leaves

Instructions

Take the lamb, cut small slits into it and push in the garlic wedges. Take the thyme, 3 tbsp olive oil, wine, lemon zest and the lamb and place in a food bag. Season with pepper and place in the fridge for at least 4 hours, if not overnight.

Preheat the oven to 220°C / Gas Mark 7.

Place thyme across the base of a roasting tin and then add the lamb, covered in the marinade. Roast for 20 minutes.

Add the onions and a little more olive oil and turn down the heat to about 170°C / Gas Mark 5. Roast for a further 15 minutes.

Strain the remaining marinade into a pan, add the stock and boil for about 20 minutes. It should reduce by about two thirds to make a gravy.

Once the lamb is ready, set aside. Add the balsamic vinegar to the roasting tin and scrape all the meaty bits from the bottom and add to the gravy.

Take the tomatoes, rocket, and mixed beans and cook in the roasting tin for about a minute until warmed through. Serve on a platter topped with the lamb.