pot-roasted-lamb

Pot-roasted Lamb Recipe

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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:	2 - 3 hours
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 / 2¼lbs
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 (¼ 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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