Braised Leg Of Lamb With Garlic, Onions And Tomatoes

• 2 3/4 lb leg of lamb (off the bone)
• 1 tsp dried thyme
• 4-5 tbsp olive oil
• 1-2 None large garlic bulbs, split into cloves but not peeled
• 1 None large onion, sliced
• 2-3 None fresh bay leaves
• 3/4 - 1 1/2 cup lamb stock (can substitute with beef or chicken stock)
• 1 None lemon, thinly slice 1/2, use peeler to remove peel from other 1/2
• 3/4 lb cherry tomatoes (about 1 pint)
• 1 None baguette, sliced, to serve

1. Preheat the oven to 350u0b0F. Rub the lamb with salt, pepper, thyme and olive oil and place in a roasting pan. Roast for about 2 hours. After about 30 mins, add the garlic, onion, bay leaf and 3/4 cup of the stock to the roasting pan. Then about 30 mins before the end of the cooking time, add the lemon peel and slices to the pan and spread the tomatoes around the meat. Pour in more stock and finish roasting. Serve with warm baguette (squeeze the soft garlic cloves from their skins and spread on the bread).

lamb, thyme, olive oil, garlic, onion, bay leaves, lamb stock, lemon, cherry tomatoes, baguette

Taken from recipes-plus.com/api/v2.0/recipes/16655 (may not work)