Click on the picture to enlarge it. This is a very fragrant lamb dish. Easy to make as
it's all in one pot.
Boneless shoulder lamb
Schwartz season all
Salt and pepper
1kg / 2╝lbs
Lemons - juice
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.