• 750g lamb leg, diced into 3cm pieces
• 11⁄2 cups red wine
• 1⁄4 cup tomato paste
• 2 tsp red wine vinegar
• 2 tsp smoked paprika
• 1⁄2 tsp caster sugar
• Sea-salt flakes and freshly ground black pepper, to season
• 4 ripe tomatoes, halved
• 2 red onions, thickly sliced
• 1 red capsicum, cut into strips
• 4 rosemary sprigs
• 8 bay leaves
• 1⁄4 cup extra virgin olive oil
• Grilled bread, to serve
• Lemon cheeks, to serve
Preheat oven to 200°C. Put lamb and red wine in a large bowl, mixing to coat lamb. Cover and put in fridge for 1 hour to marinate.
Put tomato paste, vinegar, paprika and sugar in a small bowl, mixing to combine. Add enough liquid from marinade to form a spreadable paste. Season.
Thread lamb pieces onto 4 metal skewers, then arrange in roasting pan along with tomato, onion, capsicum and herbs. Drizzle with olive oil, then season with salt.
Roast for 10 minutes or until lamb begins to brown. Baste skewers with tomato mixture, then continue cooking for a further 10 minutes, basting occasionally, until lamb is firm and vegetables just soft. Serve with grilled bread and lemon cheeks.