SLOW COOKED POT ROAST LAMB
1.5-1.7kg leg of lamb
2 sprigs thyme
1 sprig rosemary
10 kipfler potatoes, peeled & halved
1 sachet (375g) FODMAPPED Red Wine & Italian Herb Tomato Pasta Sauce
1 cup red wine
1 bay leaf
To serve: Steamed carrots and beans, minted peas
Preheat the oven to 160C.
Place the lamb leg into a large oven proof dish and thread the sprigs of rosemary and thyme under the string holding the meat.
Arrange the kipfler potatoes around the lamb.
Combine the FODMAPPED Red Wine & Italian Herb Tomato Pasta Sauce and red wine and pour evenly over the lamb and potatoes . Add the bay leaf into the dish.
Cover the roasting dish with a layer of baking paper and foil and bake in the preheated oven for 2 hours. Remove and allow to rest covered for at least 10 minutes.
Slice lamb roast and serve with potatoes and red wine sauce with steamed carrots, green beans and minted peas.
Lamb leg roast maybe replaced with pork scotch roast or topside beef. Cooking times may vary depending upon the weight, allow 1 hour for each kg.