Summer pot roast

Summer pot roast
  • A half shoulder New Zealand Lamb, thawed from frozen or chilled
  • 30g tomato puree
  • 1 tbsp warm water
  • 1 tsp garlic paste
  • 225g swede, cubed
  • 3 sticks celery, chopped
  • 1 large onion, cut into wedges
  • 225g potatoes, roughly chopped
  • 1 beef steak tomato, cut into wedges
  • 300ml pale ale
  • Fresh coriander for garnish
1) Preheat oven to 180C/Gas 4.

2) Blend the coriander with the tomato puree, garlic paste and warm water. Score the surface of the meat into 2 1/2cm 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.

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

Hints & Tips: New Zealand Lamb half leg could also be used for this recipe. Another delicious combination of vegetables would be carrot, parsnip and courgette with dry cider in place of the pale ale.

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