Lamb with Tomato-Stuffed Capsicums

Name: Lamb with Tomato-Stuffed Capsicums
Yield: Serves 4
Ingredients: 8-12 smallish tomatoes, halved; 80 ml (2 ½ fl oz) extra virgin olive oil; 2 dessertspoons balsamic vinegar; salt and freshly ground black pepper; 6 cloves garlic, peeled 10 cm (4 in) stalk rosemary; 2 teaspoons salt; 1 red onion, peeled and diced; 4 red capsicums, halved lengthways and de-seeded; salt and freshly ground black pepper; 1 large onion, peeled and quartered; 1.2 kg (2 ½ lb) lamb leg, bone in or boned and tied; 6 cloves garlic, peeled 10 cm (4 in) stalk rosemary; 1 bouquet garni

Preparation info

Serves
4

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

I like the double cooking method (poaching then roasting) of hot-so-lean meats. (See Twice-cooked Pork and Olives on Pesto Mash.) This is good served cold the following day, so you could make it a day in advance for a picnic or buffet lunch.

Ingredients

1.2 kg (2 ½ lb) lamb leg, bone in or boned and tied
1 large onion, peeled and quartered</

Main course

Method

Place lamb, onion, bouquet garni, 2 cloves of garlic and rosemary into a saucepan large enough to hold everything comfortably, cover with water and add 2 teaspoons salt. Bring to the boil and simmer 30 min