2 onions thinly sliced
4 garlic cloves crushed
410 g can crushed tomatoes
1 cup dry white wine (250 mls)
¼ cup fresh parsley chopped (¼ bunch)
1 tbsp piri piri seasoning
1 tbsp brown sugar
1 tbsp lemon rind finely grated
1 tbsp lemon juice (20 mls)
salt & pepper to taste
2.4 kg lamb leg bone in
1 packet frozen potato wedges cooked to serve
1 lemon cut into wedges to serve
- Place onions, garlic, tomatoes, white wine, parsley, piri piri seasoning, brown sugar, lemon rind and juice in a large oven bag. Season with salt and pepper.
- Add lamb. Gently toss sauce over lamb to coat. Close with a tie. Pierce two to three holes in the top of the bag. Place in a large roasting pan.
- Cook in a slow oven (150C) for about 3 hours, or until lamb falls off the bone. Remove lamb from bag, reserving sauce.
- Serve lamb roast with potato wedges and lemon cheeks. Drizzle with reserved sauce.