1.8-2kg leg of lamb (with bone in), at room temperature
NZ sea salt and freshly ground black pepper
1 tbsp rosemary leaves
2 tbsp thyme leaves
3 garlic cloves, peeled
2-3 tbsp olive oil
1 cup red wine (plus a little extra, if needed)
1 litre Good Grocer Tomato Passata
1. Preheat oven to 220°C. Season lamb well all over with salt and pepper and place into a large roasting pan. Put the herbs, garlic and oil into a mini food processor and whizz to a rough paste. Rub paste all over the lamb. Place lamb in the oven to roast and brown for 30 minutes.
2. At the same time, place the wine in a small pot and simmer for 10 minutes to reduce by half. Add the tomato passata to heat through.
3. Remove lamb from the oven and lower the oven temperature to 150°C. Pour the tomato passata all over the lamb, return o the oven and continue to roast for a further 4 hours, basting occasionally with the tomato sauce and adding a little extra wine, if needed. The lamb should now be tender enough to cut with a fork or spoon.
4. Rest lamb in a warm place for 20 minutes before carving/pulling apart to serve. Taste and adjust season of tomato sauce, if necessary. Any leftover meat can be used as a pasta sacue (see separate recipe).