Slow-roasted herbed lamb leg 
I love the way these ingredients all tumble into one big pan of rich flavour and meltingly tender meat. Perfect for a crowd. 1.5 – 2kg leg lamb, bone in (get the butcher to cleaver the bone so it fits in a dish easily)400g can crushed tomatoesSmall handful fresh herbs – rosemary, oregano, marjoram, thyme 4 cloves garlic, crushedJuice from two lemons (or 1 tablespoon white wine vinegar) ¼ cup olive oil2 tsps sea salt½ cup water or red wine.

Preheat the oven to 180 C.
Make some deep cuts in the lamb as these will act as delicious avenues for the flavours of the marinade to seep into the meat. Place in a baking/roasting dish.
Mix the herbs, tomatoes, lemon juice and olive together. Smear half of this over the leg of lamb, working it into the cuts. Sprinkle with salt. Add ½ cup water or wine to the dish. Cover tightly with a double layer of foil.
Bake for 1.5 hours, then uncover (carefully so as not to get a steam burn!). Add the remaining marinade and spoon some of the pan juices over the lamb.  If you want to have vegetables with your lamb, you can add chopped potatoes and carrots to the pan at this stage. Reduce the oven temperature to 150 C and cook for a further 45-60 mins, uncovered. The lamb should be tender and able to be teased from the bone with a fork (if not, cook for longer) and the tomatoes reduced to a rich sauce.
Allow to rest for 20 minutes before serving.

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