Autumn Lamb

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
  • olive oil
  • marinade:
  • fresh oregano
  • fresh thyme
  • 1 clove garlic
  • 1 tbs honey
  • white wine vinegar
  • 1 tblsp lemon juice
  • tomato puree


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


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