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Smoky tomato leg of lamb
Smoky tomato leg of lamb
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Smoky barbecue lamb paired with crispy kale slaw.
Ingredients:
  • 420g can Condensed Tomato Soup
  • 125ml beef stock
  • 1 long red chilli, thinly sliced
  • 20.00 ml chopped rosemary
  • 24.40 gm Worcestershire sauce
  • 5.00 gm smoked paprika
  • 2 garlic cloves, crushed
  • 800g Lamb Boneless Leg Roast
  • 350g pkt Kaleslaw Kit
  • Rosemary sprigs, to serve
Instructions:
  • In a small saucepan over medium-high heat, mix together the soup, stock, chili, chopped rosemary, Worcestershire sauce, half of the paprika, and half of the garlic. Bring to a boil, then lower the heat and simmer uncovered for 5-7 minutes until slightly thickened. Set aside 1/2 cup (125ml) of the sauce for later use.
  • Preheat a covered barbecue on medium heat (or alternatively, preheat oven to 200°C). Untie the lamb and mix oil with the remaining paprika and garlic in a bowl. Rub this mixture over the lamb, season with salt and pepper, and cook on the barbecue grill for 2-3 minutes on each side until browned.
  • Place the lamb in a disposable baking dish and generously brush it with half of the remaining sauce. Roast the lamb in a covered barbecue over indirect heat for 8-10 minutes on each side, basting with the remaining sauce halfway through. Alternatively, you can cook it in the oven. Once cooked to your liking, move the lamb to a plate, cover it with foil, and let it rest for 5 minutes before serving.
  • - Make the kaleslaw according to packet instructions. - Warm up the sauce in a saucepan over low heat. - Slice the lamb and place on a platter. - Drizzle with the warmed sauce and top with rosemary sprigs. - Serve with the kaleslaw.

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