Ingredients
• 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
Method
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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.
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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.
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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.
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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.
