Pot-roasted lamb with potatoes and rosemary

(17 ratings)
Pot-roasted lamb with potatoes and rosemary
Pot-roasted lamb with potatoes and rosemary
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Costs: Mid-price

Woman's Weekly recipe A casserole of lamb and potatoes cooked in the oven. This one-pot meal is hearty, suitable for the whole family and so easy to cook.


  • 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 (2lb) potatoes, peeled and cut into
  • 7.5cm (3in) chunks
  • 1 red pepper, deseeded and cut into 8 wedges
  • Juice of 2 lemons
  • 3 litre (5 pint) casserole dish

You can use 2 lamb shanks instead of the lamb shoulder, if you like.


  1. Set the oven to Gas Mark 5 or 190C. Put the meat into the casserole dish and sprinkle over the Season-All, seasoning, oregano and rosemary leaves.
  2. Add the red onions, garlic, potatoes, pepper, lemon juice and 150ml ( pint) water. Cover with a well-fitting lid. Cook for 3 hrs until the meat is really tender.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 381(kcal)
  • Fat 10.0g
  • Saturates 0.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Average rating

  • 3
(17 ratings)

Your comments


It turned out ok, but way too much lemon taste in my oppinion.


its a very easy quick tasty dish. I think its a\ little sweet but nice

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