Slow Cooked Roast Lamb with Ratatouille
Slow Cooked Roast Lamb is one of our favourites. Great for feeding family and friends and the perfect Sunday roast whatever the occasion
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Cooking tools:
- Roasting pan
- Carving knife
- Oven
- Stove
- Saucepan
- Paring knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Can opener
- Aluminum foil
- Spoon
- Tongs
Ingredients
- Large leg of lamb or shoulder, approx 3.5kg
- 2 tbsp olive oil
- 400g tin Pomodorini Tomatoes
- 1 tpsp acacia honey
- 2 garlic cloves, sliced into slithers
- 3 onions, thickly sliced
- 2 red peppers, chopped into large pieces
- 1 large aubergine, chopped into large pieces
- 3 tbsp chopped fresh thyme
- 300ml beef or chicken stock
- 2 tbsp sun-dried tomato paste
- 3 fresh bay leaves
- 1 tbsp sweet paprika
- Salt and pepper to season
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