Smoky Tomato Leg Of Lamb

Crunchy kaleslaw compliments the rich, smoky flavours of this tender, barbecued lamb.

The ingredient of Smoky Tomato Leg Of Lamb

• 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

The Instruction of smoky tomato leg of lamb

• 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
• meanwhile heat a covered barbecue on medium alternatively preheat oven to 200u00b0c 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
• 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
• 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

Nutritions of Smoky Tomato Leg Of Lamb

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