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  Pot-roasted Lamb Recipe


Click on the picture to enlarge it. This is a very fragrant lamb dish. Easy to make as it's all in one pot.

KEY POINTS

 Preparation Time:   15 mins  Cooking Time:  
 How Difficult  Easy  Freeze?   Yes
 Servings

4


Ingredients

How Much

Boneless shoulder lamb

500g /1lb

Schwartz season all

2 teaspoons

Salt and pepper to taste
Dried Oregano 1 tbsp
Fresh rosemary 2 tbsp
Red onions 2
Garlic cloves 6
Potatoes 1kg / 2╝lbs
Red pepper 1
Lemons - juice 2

COOKING EQUIPMENT
3 litre (5 pint) casserole dish

Method for Pot-roasted Lamb
Set the oven to 180C/350F/Gas 4

Cut the lamb joint into 4 pieces and place them in the bottom of the casserole dish. Sprinkle the season all, rosemary leaves and dried oregano over the meat.

 

 
Peel the red onions and cut into 8 wedges. Peel the six cloves of garlic and leave whole.  Peel and cut the potatoes into approximately 7.5 cm (3in) chunks.  Deseed and cut the red pepper into 8 wedges. Place all in the casserole dish on top of the lamb.  Put in the lemon juice and 150ml (╝ pint) water and cover with a well fitting lid.

 

Put in the oven for 2 - 3 hours or until cooked

 
Serve with your favourite vegetables.

 

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