Preheat oven to 180?C/350F/Gas Mark 4.
Blend the coriander with the tomato puree, garlic paste and warm water. Score the surface of the meat into 2.5cm/1 in lines and spread the paste over evenly.
Put the swede, celery, onion and potatoes into a roasting tin, nestle the meat into the centre and pour over the beer. Season then cover the tin with foil and cook the meat for 1 hour.
Remove the foil, stir the tomato pieces into the vegetables, then return the tin to the oven, uncovered, and cook for a further 30 minutes until tender and brown.
Serve the meat sliced with the vegetables sprinkled with chopped fresh coriander if liked.
Hints and Tips
New Zealand Lamb half leg could also be used for this recipe.
Another delicious combination of vegetables would be carrot, parsnip and courgette with dry cider in place of the pale ale.
For lots more great recipe ideas visit www.nzlambrecipes.info
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (385g)|
|Recipe Makes: 2|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 63.9mg||2 %|
|Potassium 838mg||22 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 25.4g|
|Protein 4g||6 %|
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Calories per serving: 136
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