Summer leg of lamb with roasted stuffed tomatoes and butter beans

Summer lamb leg

Serves

45 mins

Prep Time

1 hr

Cook Time

Recipe author

Kathy Paterson

Here the leg of lamb has been tunnel boned, but the shank has been left intact. Often referred to as a 'carvery cut', this makes for easy carving once cooked. Baked tomatoes are really delicious and possibly an underrated accompaniment to lamb. If you are short on a colourful vegetable to have for dinner, pop these in the oven.

This recipe is from Kathy Paterson's cookbook, 'Meat & Three'.

Rate this recipe

High Iron

High Protein

Roasts,

Lamb,

Special Occasion & Entertaining,

Dinner,

Everyday,

Lunch,

National Lamb Day

Ingredients

Lamb

1.5 kg Quality Mark lamb leg

tunnel boned with shank intact

3-4 sprigs fresh thyme

2-3 sprigs fresh rosemary

pinch sea salt

to taste

pinch black pepper

to taste

Stuffed tomatoes

8 vine tomatoes

ripe but still firm

2 Tbsp olive oil

1 onion

finely chopped

1 garlic clove

finely chopped

1 cup fresh breadcrumbs

a handful flat-leaf parsley

finely chopped

1 red capsicum

roasted, skinned, flesh cut into small pieces

pinch sea salt

to taste

pinch black pepper

to taste

80g goats cheese

Lamb gravy

2 Tbsp white flour

a splash red wine

can also substitute for white wine

500ml beef stock

pinch sea salt

to taste

pinch black pepper

to taste

To serve

800g butter beans

Method

The lamb

To roast capsicum

The stuffed tomatoes

The gravy

To serve

Preheat the oven to 230°C.

Place the herbs in the cavity left from removing the bone, then tie with about three pieces of kitchen string at even intervals to hold the lamb in shape. Place in a roasting dish, season with sea salt and freshly ground black pepper and drizzle with the olive oil.

Place in the oven and roast for 20 minutes.

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Lower the temperature to 200°C and roast for a further 40 minutes for lamb that is still a little pink in the centre.

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