Austrailian Lamb & Potato Tomato Bake

By LeeV

AUSTRALIAN LAMB
• 1 Australian Lamb leg, boneless, trimmed
• 1 orange, halved and sliced
• 1 bunch fresh oregano
• freshly ground pepper and salt
• 3 tablespoons olive oil
• 1 white onion, diced
• 2 stalks celery, chopped
• 1 large carrot, peeled and diced
• 3 tablespoons tomato paste
• 12-ounce bottle Guinness or stout
• ¼ cup Worcestershire sauce
• 2 sprigs fresh thyme
POTATO AND TOMATO CAKE
• 4–6 scrubbed potatoes, halved and steamed until just tender
• 3 tablespoons olive oil
• 2 cloves garlic, crushed
• 8 ounce basket cherry tomatoes, halved
• 1 tablespoon fresh rosemary, chopped
• salt and freshly ground pepper, to taste

1. Preheat oven to 280-300°F. To prepare the lamb, cut 3-4 deep slashes on the top and insert orange slices with a sprig of oregano. Season outside of roast with salt and pepper.
2. Heat 2 tablespoons of olive oil in large casserole dish and brown meat on all sides. Remove meat from pan and add the remaining oil with onion, celery and carrot. Cook for 2-3 minutes or until soft, then add tomato paste. Cook, stirring until aromatic, about 1 minute.
3. Return lamb to the pot, add Guinness, Worcestershire sauce and thyme and bring to a boil. Remove from heat, cover and transfer to preheated oven. Roast lamb for 2 ½ - 3 hours, or until tender and meat separates easily. Turn a few times during cooking. Transfer meat to a platter, cover with foil and keep warm.

Ingredients

• 1 Australian Lamb leg, boneless, trimmed
• 1 orange, halved and sliced
• 1 bunch fresh oregano
• freshly ground pepper and salt
• 3 tablespoons olive oil
• 1 white onion, diced
• 2 stalks celery, chopped
• 1 large carrot, peeled and diced
• 3 tablespoons tomato paste
• 12-ounce bottle Guinness or stout
• 1/4 cup Worcestershire sauce
• 2 sprigs fresh thyme
• POTATO AND TOMATO CAKE
• 4 –6 scrubbed potatoes, halved and steamed until just tender
• 3 tablespoons olive oil
• 2 cloves garlic, crushed
• 8 ounce basket cherry tomatoes, halved
• 1 tablespoon fresh rosemary, chopped
• salt and freshly ground pepper, to taste

Preparation

Step 1

1. Preheat oven to 280-300°F. To prepare the lamb, cut 3-4 deep slashes on the top and insert orange slices with a sprig of oregano. Season outside of roast with salt and pepper.
2. Heat 2 tablespoons of olive oil in large casserole dish and brown meat on all sides. Remove meat from pan and add the remaining oil with onion, celery and carrot. Cook for 2-3 minutes or until soft, then add tomato paste. Cook, stirring until aromatic, about 1 minute.
3. Return lamb to the pot, add Guinness, Worcestershire sauce and thyme and bring to a boil. Remove from heat, cover and transfer to preheated oven. Roast lamb for 2 ½ - 3 hours, or until tender and meat separates easily. Turn a few times during cooking. Transfer meat to a platter, cover with foil and keep warm.
4. Strain pan juices and transfer to saucepan, spooning off any excess oil from the surface. Bring to a simmer and cook over medium heat for 8-10 minutes or until thickened to a sauce consistency. Keep warm.
4. Strain pan juices and transfer to saucepan, spooning off any excess oil from the surface. Bring to a simmer and cook over medium heat for 8-10 minutes or until thickened to a sauce consistency. Keep warm.
5. While meat is cooking, prepare the potato and tomato cake. Crush potatoes slightly with a masher, keeping them chunky. Place in large bowl and toss with olive oil, garlic, tomatoes, and rosemary. Season to taste and spoon mixture into oiled pan, pressing down gently to flatten. Turn oven to broil and cook the mixture on the middle shelf for 10-12 minutes, or until crispy. Cut into service-sized "cakes".
Slice lamb thickly and serve with the Potato and Tomato Cakes. Spoon over Guinness sauce. Enjoy with your own glass of Guinness.