Prep this succulent pot-roasted lamb with potatoes and rosemary in just 20 minutes.
This slow-roasted one-pot meal uses a boneless shoulder of lamb. Each cut is cooked in a jus infused with oregano, rosemary, garlic, onion, and lemon juice. One of our most flavoursome low calorie meals, this dish works out at just 415 calories per serving.
Ingredients
- 500g (1lb) boneless shoulder of lamb, trimmed of fat, cut into 4 pieces
- 2 tsp Season-All (we used Schwartz)
- Salt and freshly ground black pepper
- 1 tbs dried oregano
- 2 tbs fresh rosemary leaves, stripped from the stalk
- 2 red onions, peeled and each cut into 8 wedges
- 6 cloves garlic, peeled
- 1kg (2¼lb) potatoes, peeled and cut into 7.5cm (3in) chunks
- 1 red pepper, deseeded and cut into 8 wedges
- Juice of 2 lemons
- You will also need a 3 litre (5 pint) casserole dish
WEIGHT CONVERTER
Method
- Set the oven to Gas Mark 5 or 190°C. Put the meat into the casserole dish and sprinkle over the Season-All, seasoning, oregano and rosemary leaves.
- Add the red onions, garlic, potatoes, pepper, lemon juice and 150ml (¼ pint) water. Cover with a well-fitting lid. Cook for 3 hrs until the meat is really tender.
Top tips for making pot-roasted lamb with potatoes and rosemary
You can use two lamb shanks instead of the lamb shoulder, if you like.
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Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.
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