Yelta's Lamb in Super Sauce

Ingredients

• 1.leg or shoulder of lamb
• 2.410 gram tomato puree, canned; 15 oz
• 3.water, equal volume to the tin of tomato puree
• 4.125 ml brown sugar, ½ cup
• 5.30 ml white vinegar, 2 tablespoons
• 6.30 ml Worcestershire sauce, 2 tablespoons
• 7.5 ml salt, 1 teaspoon
• 8.5 ml paprika, 1 teaspoon
• 9.3 ml cayenne pepper, ½ teaspoon
• 10.2 garlic, crushed
• 11.bay leaves, 2–3 leaves
• 12.black peppercorns
• 13.juniper berries, optional
• 14.celery, chopped, handful
• 15.green and red peppers, 2 of each, halved and deseeded
• 16.10 new potatoes, whole

Method

1. 1.Wash and dry the meat.
2. 2.Place in a roaster.
3. 3.Combine the tomato puree, water, brown sugar, vinegar, Worcester sauce, salt, paprika and cayenne.
4. 4.Add the garlic, bayleaves, peppercorns, juniper berries, celery and green and red peppers.
5. 5.Cover and bake in a very slow oven for 3–4 hours at 140°C–160°C (250°F–300°F).
6. 6.About an hour before the roast looks done, add the new potatoes.
7. 7.Now roast uncovered, basting frequently until the potatoes are a lovely golden colour and the roast is tender and brown.
8. 8.If the gravy gets too sticky and thick, thin with a little water. Do not add additional sauce.

Notes

• A very slow oven (140–160°C) is essential — the lamb braises slowly in the sauce.