Slow Roast Lamb with Tomato and Red Wine

This is a lamb roast with a Mediterranean flavour. With sun-dried tomatoes, borlotti and flageolet beans, you can almost feel the sunshine. Served with creamy garlic mashed potato, it's almost a meal in one pot.

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Ingredients:

1.25kg lean boned lamb shoulder joint, rolled

15ml olive oil

1 clove of garlic, crushed

1 leek, sliced

400g can chopped tomatoes

150ml red wine

2 sprigs fresh rosemary

6 sun-dried tomatoes, roughly chopped

400g can borlotti beans

400g can flageolet beans

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Method:

Preheat the oven to 180C.

Calculate the cooking time for the joint: 30 minutes per 450g, plus 30 minutes.

In a large ovenproof casserole dish, heat the oil and brown the joint on all sides over a high heat on the hob. Once browned, remove from the heat and add the garlic, leek, chopped tomatoes, red wine, rosemary and sun-dried tomatoes.

Cover and place in the oven for the calculated time, less 30 minutes.

Remove from the oven and add the canned beans, stir well and return to the oven to roast for the further 30 minutes of the cooking time.

Serve thickly sliced with creamy garlic mash.