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Roasted Lamb in Rich Tomato Sauce

If you’re looking for a simple but impressive centrepiece for Easter lunch, this roasted lamb in rich tomato sauce is a brilliant choice. It’s a comforting, flavour-packed dish where the lamb slowly roasts until tender while creating its own delicious sauce in the same pan. That means less effort, fewer dishes and more time to actually enjoy your day. The combination of juicy lamb, sweet roasted tomatoes, herbs and a touch of honey gives you a sauce that’s rich, slightly tangy, and full of depth. It’s the kind of meal that feels special without being complicated—perfect for Easter Sunday, a relaxed family gathering, or any time you want a hearty, fuss-free roast. Serve it with boiled potatoes, rice or warm flatbread to soak up all that sauce.
Print Recipe
Resting Time 4 hours
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • For the lamb:
  • 1.8 –2 kg leg of lamb
  • 1 Tbsp olive oil
  • 2 cloves garlic sliced
  • 2 sprigs rosemary cut into small pieces
  • Salt and pepper
  • For the sauce
  • 1 x 400g tin cherry tomatoes
  • 150 ml chicken stock
  • 100 ml red wine
  • 2 Tbsp balsamic vinegar
  • 1 tsp thyme leaves
  • 2 shallots finely chopped
  • 1 tin chickpeas drained
  • About 10 piquillo peppers from a jar
  • 1 Tbsp orange blossom honey
  • 1 Tbsp pitted green olives
  • 1 Tbsp pitted black olives
  • 1 cup green vegetables such as green beans, broad beans, spinach, or kale

Method
 

  1. Preheat the oven to 180°C.
  2. Prepare the lamb: cut the garlic into slices and the rosemary into small pieces. Make small slits all over the lamb, rub it with olive oil, then tuck the garlic and rosemary into the slits. Season well with salt.
  3. In a large roasting tin, combine the cherry tomatoes, chicken stock, red wine, balsamic vinegar, thyme and chopped shallots.
  4. Place the lamb in the middle of the tray. Season with pepper, then cover loosely with foil. Roast for about 2½ hours.
  5. Remove the foil and spoon some of the sauce over the lamb. Stir in the chickpeas, piquillo peppers, green vegetables, honey and both olives. Return to the oven for 15–20 minutes, uncovered.
  6. By now, the sauce should be thick and rich. If it’s still a bit thin, transfer the lamb to a platter, cover to keep warm, and simmer the sauce on the hob until reduced.
  7. Carve the lamb, then serve with plenty of sauce, and some fresh parsley scattered on top.