I declare another culinary triumph!
Yesterday we procured a boned and rolled large leg of lamb at the supermarket. English lamb and reduced as it was approaching its “end by” date. Thinking quickly what we could do with it, when we didn’t want to eat it that evening, I said “marinade it overnight and we’ll cook it tomorrow”. And so we did.
So I give you …

Tangy Lamb in a Pot
We used a 1.5kg boned and rolled leg of lamb.
For the Marinade (adjust this to taste):
tin of chopped tomatoes
1 tbsp of Worc. Sauce
wine glass white wine vinegar
wine glass olive oil
1-2 tbsp garlic paste
1-2 tbsp tomato paste
wine glass tomato ketchup
end of a bottle of HP sauce washed out with white wine
1 tsp very hot chilli sauce
tiny amount of salt
good grind of fresh black pepper
For cooking the lamb you also want:
large onion roughly chopped
several cloves of garlic, roughly chopped
12 olives
good handful chopped fresh herbs (whatever you have; I used parsley and basil)
salt & pepper
olive oil
The day before you want to eat this:
Mix all the marinade ingredients together well.
Put the lamb in a box or other container and stab it well.
Pour the marinade over the lamb and work it around a bit, cover and put the lamb in the fridge for 24 hours.
On the day:
Pre-heat the oven to about 160C (with fan).
Sweat the onion and garlic in a large pan (preferably the cast iron casserole you’ll cook this in) until the onion is going translucent.
Take the lamb out of the marinade and hold it to drain for a moment, remove the string holding it together if you wish, then add it to the pot and brown it on all sides.
Add the marinade, herbs, olives, and some salt & pepper.
Stir well and bring up to cooking heat.
(If necessary now transfer to a casserole.)
Put the lid on the casserole and cook in the oven for about 30 mins per 500gm plus 30 minutes (less if you like your lamb pink).
Take the lamb from the sauce and carve at the table.
Serve with vegetables of your choice, potatoes and some of the sauce — we had roast cabbage (I’ve not perfected this yet; recipe when I have) and small, new season, jacket potatoes.
It was tangy and tomato-y and really melted in the mouth. It shall be done again!