Pot-roasted lamb with potatoes and rosemary Recipe

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serves:

4

Prep:

20 min

Cooking:

3 hr

Nutrition per portion

RDA
Calories 381 kCal 19%
Fat 10g 14%
  -  Saturates .5g 3%

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.

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
  • 3 litre (5 pint) casserole dish

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.

More Recipe Ideas

Top Tip

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