A great recipe for a special occasion.


  • 1 leg of lamb prepared for roasting.
  • 2 sun-dried tomatoes (slivered)
  • 60 g mozzarella cheese
  • 300 ml lamb or vegetable stock
  • pinch of cornflour
  • 1 dozen cherry tomatoes
  • marinade:
  • olive oil
  • fresh oregano
  • fresh thyme
  • 1 clove garlic
  • 1 tbs honey
  • white wine vinegar
  • 1 tblsp lemon juice
  • tomato puree


  • Begin by mixing all the marinade items together - a handful or oregano, a pinch of thyme, a tablespoon of vinegar.
  • Mix well, crush the garlic and add this.
  • Add the lamb to the bowl, coat all over with the marinade and leave for at least 2 hours or overnight.
  • Place the lamb in an oven dish and pre-heat the oven to 200 degrees.
  • Roast for roughly 20 minutes, lower the temperature to 180 degrees and leave for another 20 minutes.
  • Now cover the lamb with the sun-dried tomatoes, the cherry tomatoes and layers of mozzarella.
  • Cover with foil and allow to roast for a further 30/40 minutes.
  • After this time, allow the roast to rest: drain off the cooking juices, reduce in a pot with the stock.
  • Thicken if necessary with the cornflour.
  • This could be served with wet polenta mash or roast potatoes.

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