Mary Berry's 'Beautifully Tender' Slow Roast Lamb Recipe Is Perfect Easter Lunch

dailyrecord.co.uk

Sherri81

1 large leg or shoulder of lamb, about 2kg (4lb 6oz), bone in

2 garlic cloves, sliced into slivers

3 onions, thickly sliced

2 red peppers, deseeded and chopped into large pieces

1 large aubergine, chopped into large pieces

1 x 400g (14oz) tin of chopped tomatoes

300ml (10fl oz) beef or chicken stock

2 tbsp sun-dried tomato paste

1 tbsp chopped fresh thyme leaves

3 fresh bay leaves

1 tbsp honey

2 tsp paprika

salt and freshly ground black pepper

subheading: For the rub:

2 tbsp chopped thyme leaves

1 tbsp paprika

2 tbsp olive oil

subheading: You will need:

1 large, deep roasting tin

Directions at dailyrecord.co.uk

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