Not My Granny’s Tomato Marinated Lamb- Or So I Thought

When I saw that the main ingredient of  tomato marinated lamb was condensed tomato soup, I had to really let the idea of making this recipe marinate. A recipe with processed canned soup as a main ingredient did not seem like a Granny move. It seemed more like the move of a lazy bachelor craving a hunk of lamb meat. I was tempted to replace the soup with a can of doctored up diced tomatoes or replace the lamb with a hot dog.

I couldn’t find a lamb shoulder in the right size at my grocery store, so I bought a lamb leg. Other than that, I followed every word of granny’s cursive instructions. The flavor of the lamb and the tangy tomato soup glaze were a match made in Heaven. I would serve this on Easter to company, and I would probably spend most of the meal bragging that I achieved this amazing and memorable comfy-cozy flavor with a $1 can of good ole fashioned tomato soup and a big scoop of nostalgia for my grandma.

You will need: 
Tomato Marinated Lamb Ingredients

Final Thoughts:
This recipe was really very easy from start to finish, as long as you don’t mind getting your hands all slopped up with some raw lamb meat. Tie it tightly, put it in the oven, then an hour later pop open a can of soup. And this time you don’t have to feel lazy and uninspired as you dump it into the pot. Add in a few extra ingredients to elevate it from soup to glaze and then from glaze to gravy.
Edited Lamb Chunk

I wish I could ask Granny:
 1. Where did this recipe come from? One of my favorite parts of Granny’s recipes is learning where they came from. Think its fair to assume she made it up? She made it up.
2. Why did you never make this one for us!? Maybe she was keeping it a secret. I don’t blame her, this one is good enough to take to her grave. So you’re welcome for digging it up and spilling Granny’s tomato glazed secrets.
Here you go. The secret recipe that Granny invented, never made for us, and took straight to her grave.

Tomato Marinated Lamb

Tomato Marinated Lamb Ingredients Card

Prep time: 15 min. Total Time: 3.25 hrs. Serves: 6-8

  • 3 lb leg of lamb
  • 1 can condensed tomato soup
  • 1/2 c water
  • 1 garlic clove, crushed
  • 1/2 t onion salt
  • 1/2 t basil leaves
  • 1/4 t oregano leaves
  • dash of salt
  • 1.5 T vinegar
  • 1-2 T brown sugar
  • Preheat oven to 325. Place roast on rack in shallow roasting pan for 3 hours until thermometer reads 175F for medium-well done.
  • Meanwhile, combine soup, water, seasonings, and vinegar in saucepan. Simmer 2-3 min, stirring often.
  • Brush some of this on lamb as it roasts every 15 minutes during the last hour
  • Remove meat to platter.
  • Measure 1T of lamb drippings (I just poured a whole bunch) and brown sugar into remaining soup mixture. heat and serve as gravy.