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1
Heat the oven to 230 degrees C.
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2
Rub the lamb all over with a little olive oil.
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3
Season with salt and black pepper and set in a roasting tin.
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4
Tuck the heads of garlic, halved and tossed in a little olive oil, under the meat.
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5
Roast in the hot oven for 20 minutes, then turn down the heat to 200 degrees C and cook for a further 30 minutes.
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6
Cut the tomatoes in halves or quarters, depending on their size, and toss in a bowl with a grinding of salt and pepper, the 50ml of olive oil, balsamic vinegar and oregano leaves.
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7
Once the lamb has finished cooking for the 30 minutes, tip the tomatoes and their dressing around the lamb and continue roasting for a further 25 minutes.
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8
Remove the lamb from the pan and leave to rest.
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9
You want somewhere warm.
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10
Put a tea towel or bowl over the meat to keep it moist.
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11
Turn the oven back up to 230 C and return the tomatoes to the oven.
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12
Leave them for 10-15 minutes, while the meat rests.
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13
Then remove the tomatoes from the oven again and set about a third of them aside.
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14
Squash the remaining tomatoes and garlic into the pan juices.
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15
Tip the lot into a sieve, suspended over a warm bowl or saucepan.
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16
Push the tomato pulp through the sieve, then discard the remains.
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17
Carve the lamb and serve with the roasted tomatoes and tomato gravy.
