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roast lamb with port tomato and caramelised onion sauce

To me roast lamb screams Easter, but I wanted to create a recipe a bit different than the traditional lamb and mint sauce so I came up with this, which I adapted from a Donna Hay recipe. Port pairs really well with roast lamb, and Easter Sunday seemed like the perfect excuse to share a bottle.

 I used Cockburn’s Special Reserve Port, caramelised onion chutney, tomatoes and rosemary. It smelt so amazing as it was cooking and was packed with flavour. I served it with roast potatoes and veg but I bet it would go really well with some mash or polenta

 The richness of the flavours seem to all go really well together and it is perfect of a Easter lunch with the family. I am unable to cook any meat in this house with out a dog nose trying to sneak a bite, we really enjoyed this dish!

 Why not try it this Easter Sunday. I’m giving away a chance to win the ingredients and a bottle of Cockburn’s Special Reserve via my Instagram.



  • 2 x 400g cans cherry tomatoes
  • ½ cup (140g) store-bought caramelised onion relish
  • 2 heads garlic, halved
  • 3 sprigs rosemary
  • 1½ cups (375ml) Cockburn port
  • 1.5kg lamb shoulder, bone in, trimmed (for larger or smaller lamb you should refer to the packaging for oven timings)
  • 2 tablespoons extra virgin olive oil, for drizzling
  • sea salt and cracked black pepper


Place the port, tomatoes, caramelised onion, garlic and rosemary in a deep-sided large roasting pan and mix to combine. Place the lamb on top of the tomato mixture, drizzle with the oil and sprinkle with salt and pepper. Cover tightly with aluminium foil and cook for 2½ hours.
Remove the foil, spoon the sauce over the lamb and cook for a further 10–15 minutes or until golden brown. Serves 4
Preheat oven to 220°C.

If you’d like to add an extra special addition to your Easter feast, I’m giving away a £25 Waitrose voucher and bottle of Special Reserve with Cockburn’s Port via my Instagram, so you can recreate my Easter Roast Lamb with the family at home.




  • Ruth Miranda

    April 8, 2017 at 12:30 pm

    Blimey, this looks decadent!! Being portuguese I should perhaps aprecciate Port wine, alas! I detest it. I use it for roasting, actually, and on bread puddings. Been roasting lamb and pork with Port for a while now, and it does wonders for the flavour of the meat as well as the texture and the tenderness of it. This dish here looks so scrumptious, the sauce looks like something I’d be eating out of a spoon, actually. Beautiful food, of the kind that makes you really wanna dig into!


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