Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal. 

From the kitchen of the Goodridge Family

Roman Lamb

Ingredients

1 leg of lamb
2 garlic cloves, sliced thinly 
Oregano
Rosemary
Salt
Olive Oil

Sauce
3 onions, chopped
1 can of tomato puree
2 tbsp vinegar
2 tbsp Worcestershire sauce
1 tsp paprika
1 tsp salt
1/2 tsp cayenne pepper
1/2 cup brown sugar

Directions

Preheat oven to 200⁰C

Using a knife cut small, shallow slits into the lamb and then push in the slices of garlic.  Rub salt, oregano and rosemary over the lamb. Rub olive oil over the lamb and put in the oven at 200⁰C for 30 minutes.

To make the sauce, fry the onions until brown.  In a large bowl, mix the tomato puree, 1 can of water (using the empty tomato puree can), vinegar, Worcestershire sauce, paprika, sale, cayenne pepper and brown sugar.  

After the 30 minutes, take the lamb out of the oven and cover it with the onions and pour over the sauce.  Cover the tray with foil.  Cook the lamb at 120⁰C for 2.5 hours.

Serve with rice and green beans.

You can order the Emanuel School Community Cookbook, The Family Meal by contacting rubykb@gmail.com