Herby baked lamb in tomato sauce

Herby baked lamb in tomato sauce

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(26 ratings)

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Cooking time

Prep: 5 mins Cook: 4 hrs, 15 mins

Skill level

Easy

Servings

Serves 4 with leftovers

Cook this 'low and slow' in its own sauce til it's so tender you can carve it with a spoon

Nutrition and extra info

Additional info

  • Leftover meat can be shredded and frozen in sauce
Nutrition info

Nutrition per serving

kcalories
595
protein
42g
carbs
11g
fat
40g
saturates
19g
fibre
1g
sugar
10g
salt
0.51g

Ingredients

  • 1.8-2kg shoulder of lamb
  • 2 tbsp olive oil
  • 3 oregano sprigs, leaves stripped from 2
  • 3 rosemary sprigs, leaves stripped from 2
  • 3 garlic cloves, roughly chopped
  • 600ml red wine
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp caster sugar

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Method

  1. Heat oven to 220C/fan 200C/gas 7. Put the lamb into a large ovenproof dish. Pour the oil into a small food processor with the oregano and rosemary leaves and the garlic, then whizz to a rough paste. Season the paste well, rub all over the lamb, then roast for 20 mins. Cover, lower the oven to 150C/fan 130C/gas 2, then roast for a further 3 hrs.
  2. Remove the lamb from the oven and carefully pour off all the fat, leaving any meat juices in the dish if you can. Pour over the wine and tomatoes, poke in the remaining herb sprigs, then return, uncovered, to the oven for a further 40 mins. The lamb should now be tender enough to cut with a fork or spoon.
  3. Carefully pour or spoon the wine and tomato sauce into another pan, skimming off any fat that rises to the surface, then re-cover the lamb. Let it rest for up to 30 mins while you roast the potatoes and finish the sauce. Heat the tomato mixture until bubbling, then simmer for 10-15 mins until thickened and saucy. Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.

Recipe from Good Food magazine, May 2009

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Comments

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l_dommett's picture

I found the sauce tasted too 'raw' despite increasing the cooking time. The meat was well flavoured and tender but the sauce was only so-so.

I can't seem to get the rating to work but i would give it a 3.5 out of 5.

scillygem's picture
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This was probably the best lamb I've ever done, once the sauce has reduced down it is absolutely delicious and a refreshing change from french and british inspired recipes - it won't let me give the 5 star rating for some reason but that's exactly what I would have done

dutes8080's picture
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Made this as per recipe but with the addition of rehydrated dried mushrooms in at the sauce stage - Don't bother just couldn't taste them at all. I can understand the sour comments and I think while I did not find it "sour" can understand the sauce not being to everyone’s taste and I think next time, and I will make it again, will use 20% to 25% less wine. All in all it was a success and I will try again although I do have to say that personally I felt it a little more ordinary than I expected. BTW does anyone else have the same difficulty of getting hold of fresh Oregano? Sainsbury’s Morrison’s, Asda, and Tesco all drew blanks

samson111's picture
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Lovely

oopla69's picture
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A really easy dish which you could just leave to cook. Beautifully tender and not at all acidic. Decided to shred all the lamb and mix into the sauce, which I left until the next day to eat with pasta - gorgeous!

salacious's picture
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The lamb was delicious but the sauce was disappointing. I shall cook the lamb in the same way again but use a different sauce.

centuryrace's picture

Cooking times and temperatures miles out - meat barely cooked after the times here and it was a smaller piece of meat. Tastes nice though.

gilldale's picture
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Just done this for Sunday lunch,used two lamb shanks,served with the garlicky veg and oregano and lemon roasties, also used lemon thyme.
Best Sunday lunch in ages

funk42's picture

It seemed to take a long time for an average meal. Followed to a T and although meat was tender it didn't fall away as easily as promised - a bit too long in coming and faffy with in and out of oven, up and down temp and sauce on and off - reasonable but doubt will repeat and certainly no leftovers from a 'quality' piece of buthchers meat.

jweg1210's picture
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Perfectly OK, but have lots of better recipes for lamb. Another 'doh' moment as I didn't read these comments before cooking.... would have done something else with the sauce if I had.

suzanne_yule's picture
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Lamb was really tender, but the sauce was a bit overpowering.

reallygoodfood's picture
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Made this many times and eveyone thats been served it has raved about it ! Sauce lovely too and not at all acidic! (leftovers WHAT leftovers haha but would be lovely as the hint suggested with pasta as a ragout)

castmyeyes's picture
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Oh my god this is sooo good! Lamb was so tender and the sauce was really tasty. I used a lamb shoulder and didn't need to cook it for quite as long as suggested. Goes really well with roast parsnips and potatoes. Plates pretty much licked clean! Will definitely be making it again!

pmrfowler's picture
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Absolutely beautiful, I used a leg joint and added honey (as well as the sugar in the recipe) towards the end to reduce the sharpness. The herby sauce is lovely and goes well with asparagus, broccoli and carrots but the best bit of all is serving with a wooden spoon from the pot! A favourite!

deninl's picture

made this as a meal for some famly it tasted fab, we had hardly any let to make the ragu!. served it with the lemon and oregano roast potatoes as suggested with green veg cooked in stock am making again this week.

lisamary's picture
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Love this recipe, it's become a real fave in our house. I normally add a good handful of anchovies to the paste, adds a nice level of savouriness, and the lamb ragu made from the leftovers is seriously heavenly.

belgium2970's picture

Haven't found shoulder of lamb, could i use a leg of lamb?

belgium2970's picture

Haven't found shoulder of lamb, could i use a leg of lamb?

schnuggle-bom's picture
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When I took the sauce out of the oven, it was still very acidic, but all it needed was reducing down. I had it on a rolling boil for about 20 mins until it had reduced to about 1/2 and it was absolutely lovely.

barnetgirl's picture
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This does take quite a long time to cook but its is worth it for the melt in the mouth texture of the the meat at the end. I did feel that the two tins of tomatoes and 600ml of wine was rather too much liquid but I am using the leftover sauce and lamb to make the suggested ragu pasta sauce tonight.

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