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Maria's Portuguese Lamb
This tender roast is perfect for winter, cooking for hours in a slow oven.
ingredients
1 leg of lamb
½ litre red wine
1 litre tomato juice
1 can peeled tomatoes
10 spring onions, trimmed
2 onions, chopped
10 cloves garlic, peeled
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Salt and pepper
1 can chick peas
1 can butter beans
method
This meal is on Reg's list of favourites. The recipe came from a Portugese lady named Maria, who happens to be a fantastic cook.
Preheat the oven to 150°C. Trim all the fat off the leg of lamb. Put the lamb into a casserole dish with the red wine, tomato juice, peeled tomatoes, spring onions, onions, garlic, rosemary, thyme, salt and pepper. Cover and heat in oven for 4 hours.
After 4 hours add the chick peas and butter beans. Increase the heat to 200°C and cook uncovered for another hour.
Serve with boiled baby potatoes.
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