Roast lamb, Roman-style
2kg lamb shoulder, boned, shanks reserved
2 tomatoes, diced
1 small onion, finely chopped
1 cup chopped parsley
1 tablespoon chopped sage leaves
2 teaspoons chopped rosemary
2 cloves garlic, crushed
1 cup (250ml) dry white wine
1 cup (250ml) chicken stock, or water
1 cup (70g) fresh breadcrumbs
¼ cup (20g) grated parmesan
1 tablespoon olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 180°C. Place lamb and shanks, tomato, onion, herbs and garlic in a large deep roasting pan. Season well with freshly ground pepper.
2. Add wine and stock or water. Press combined breadcrumbs and parmesan over lamb and drizzle with oil. Bake for 1 ½ hours, until lamb is tender and breadcrumbs and cheese have formed a golden crust.
Tips: To make breadcrumbs, break day-old bread into chunks and whiz in a food processor.