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Ingredients

  • A half shoulder, New Zealand Lamb, thawed from frozen or chilled
  • 300ms/2tbsp. tomato puree
  • 15ml/1tbsp. warm water
  • 5ml/1tsp. garlic paste
  • 225g/8oz swede, cubed
  • 3 sticks celery, chopped
  • 1 large onion, cut into wedges
  • 225g/8oz potatoes, roughly chopped
  • 1 beef steak tomato, cut into wedges
  • 300ml/½pt. pale ale
  • fresh coriander for garnish

Hints & Tips

New Zealand Lamb half leg could also be used for this recipe.

Another delicious combination of vegetables woud be carrot, parsnip and courgette with dry cider in place of the pale ale.

Instructions

1. Preheat oven to 180°C/350°F/Gas Mark 4.

2. Blend the coriander with the tomato puree, garlic paste and warm water. Score the surface of the meat into 2.5cm/1in lines and spread the paste over evenly.

3. Put the swede, celery, onion and potatoes into a roasting tin, nestle the meat into the centre and pour over the beer. Season then cover the tin with foil and cook the meat for 1 hour.

4. Remove the foil, stir the tomato pieces into the vegetables, then return the tin to the oven, uncovered, and cook for a further 30 minutes until tender and brown.

5. Serve the meat sliced with the vegetables sprinkled with chopped fresh coriander if liked.