Mediterranean Lamb

  • Prep Time: 15 mins
  • Total Time: 3 hrs 15 mins
  • Servings: 6-8
  • About This Recipe

    “This quick sauce for a slow cooked leg of lamb came from a good friend of mine.”


  • 2kgleg of lamb, bone in
  • 1 (140g) cans tomato paste
  • 250gsliced fresh mushrooms
  • 2clovesgarlic, crushed
  • 2onions, chopped
  • 2cupschicken stock
  • 1/2 cupred wine
  • 1dashfresh rosemary
  • 1teaspoonpaprika
  • salt & pepper
  • Directions

  • Cook the leg of lamb in a slow oven for 1 1/2 hours.
  • Mix the remaining ingredients together.
  • Pour this mix over the lamb, and cover with a lid or foil.
  • Cook for a further 1 1/2 hours in a slow oven.
  • Slice the meat thickly and serve with the sauce-it may need to be reduced a little before using.
  • Reviews

  • “Great flavours in this lamb roast.Very different to how we normally have a leg of lamb, but we love mushrooms and the idea of having a sauce as well was very appealing.The lamb was tender and it makes oodles of sauce, which was great because it was a perfect ‘gravy’ over the meat and mashed potatoes. Thanks for posting Jan.=)”

  • “As usual for me I generally try the recipe exactly as directed.Then the next time I modify according to taste.This recipie was no different except I put slivers of garlic in the lamb before roasting.The flavor overall was excellent.If I was to change one thing next time it would be simply to cut down the chicken broth.It called for 2 cups of chicken broth. That is about 1 1/3 10oz cans.I opened a second can but found I could have just used one can and still have plenty of liquid for gravy.I did have to reduce the gravy (as the recipe said might happen) after the lamb was done, as it was a bit thin.Over all however a tasty recipie.I served the gravy over a white rice with green beans (my favorite vegie!).”

  • “what can i say, nothing but excellant!”