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Geez I'm Hungry Lamb
By OZGANICS
March 1, 2010
By OZGANICS
March 1, 2010
Ingredients:
1 Jar Ozganics Summer Tomato and Basil Pasta Sauce
1x 2kg leg of Australian organic lamb
Jumbo garlic, peeled and sliced
Rosemary sprigs
Organic Vegetables:
Pumpkin - peeled and diced to 2.5 cm squares
Sweet potato- peeled and cubed
Eggplant - cubed
Red capsicum- cut in 2 cm squares
Zucchini- sliced in thick squares or rounds
Organic olive oil
Dried basil
Note: Prepare enough vegetables to fill the bottom ofthe baking dish with 2 layers.
Method:
Heat the oven to 200 C, place all vegetables in baking dish then sprinkle olive oil and basil over vegetables.
To prepare lamb, cut fine slits in top of lamb leg, place slivers of garlic and sprigs of rosemary in slits, pour Ozganics Summer Tomato and Basil Pasta Sauce
Place in oven (200 C) for one hour. Reduce heat to 180 C and cook a further 1 to 2 hours.
Remove lamb and place on hot meat platter. Carve into thick slices and place on plate with vegetables.