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How to make Smoky tomato leg of lamb

Yield = 4
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 420g can Heinz Big Red Condensed Tomato Soup
  • 1/2 cup (125ml) beef stock
  • 1 long red chilli, thinly sliced
  • 1 tablespoon chopped rosemary
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon smoked paprika
  • 2 garlic cloves, crushed
  • 800g Coles Australian Lamb Boneless Leg Roast
  • 2 tablespoons olive oil
  • 350g pkt Coles Kaleslaw Kit
  • Rosemary sprigs, to serve

Method

  • Step 1 Combine the soup, stock, chilli, chopped rosemary, Worcestershire sauce, half the paprika and half the garlic in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, uncovered, for 5-7 mins or until the sauce thickens slightly. Reserve 1/2 cup (125ml) of the sauce.
  • Step 2 Meanwhile, heat a covered barbecue on medium. (Alternatively, preheat oven to 200°C.) Untie the lamb. Combine oil and the remaining paprika and garlic in a bowl. Rub over lamb. Season. Cook on barbecue grill for 2-3 mins each side or until browned.
  • Step 3 Transfer lamb to a disposable baking dish. Brush all over with half the remaining sauce. Roast, turning and basting with the remaining sauce halfway through cooking, in covered barbecue using indirect heat for 8-10 mins each side or until cooked to your liking. (Alternatively, cook in oven.) Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  • Step 4 Prepare the kaleslaw following packet directions. Reheat the reserved sauce in a saucepan over low heat. Slice lamb and arrange on a serving platter. Drizzle with reserved sauce. Top with rosemary sprigs. Serve with the kaleslaw.