Roast Lamb with Red Wine & Caramelised Onion
Slow roasted lamb shoulder with a rich tomato, red wine and caramelised onion sauce.
INGREDIENTS
2 x 400g tins cherry tomatoes
1½ cups / 375ml red wine
½ jar Caramelised Onion Jam
1 bulb garlic, cut in half
4 sprigs rosemary
2kg lamb shoulder, bone in, fat trimmed off
2 tablespoons olive oil
Salt & pepper
INSTRUCTIONS
Pre heat oven to 220°C.
Place the tomatoes, wine, onion, garlic and rosemary into a deep-sided roasting pan and stir to combine. Place the lamb on top, drizzle with oil and season with salt and pepper.
Cover tightly with aluminium foil and cook for 2½ hours,
Remove foil, spoon over the sauce and cook a further 15 minutes or until golden on top.
