POT ROAST LAMB WITH RED WINE HERBS AND VEG

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Pot Roast Lamb With Red Wine Herbs and Veg image

I made this yesterday for my husband. i took inspiration for it from aunty mags santorini lamb recipe on zaar. I used a new enamel roaster tin that o got after searching charity shops/ second hand stores for a casserole dish. In the end I went to Argos and bought a huge enamel roaster that came with a free smaller one for £20 in the end my lamb actually fit into the free smaller pot ! winner! I used whatever herbs I had knocking about id dint have any fresh rosemary and was nearly out of dried mint but I did have some fresh oregano and some fresh mint and some dried sage etc. I would say to throw in whatever you have to be honest. I did use half a bottle of red wine but half way through I topped it up with the other half. I always feel bad when I have to use a whole bottle for a dinner so I bought myself a bottle so it was fair haha! I like recycling into another dish so I then made the leftovers of this into a Moroccan style dish which I will be posting later. I served this with my bacon and olive oil roast potatoes. Also my camera battery died before I could take picture of it cooked so I only have prep pics sorry! I also opened my thyme honey from my honey moon in Greece which tasted very good

Provided by cakeinmyface

Categories     Stew

Time 4h

Yield 4 serving(s)

Number Of Ingredients 14

2 1/4 lbs leg of lamb
200 g onions (peeled and whole about 3)
1 tablespoon olive oil
300 g carrots (peeled and chopped into large chunks)
1 lemon, juice and zest of
3 teaspoons dried mint
3 teaspoons dried sage
3 teaspoons dried rosemary
1 tablespoon fresh oregano
1 tablespoon of fresh mint
3 garlic cloves, peeled and sliced
750 ml red wine (general quaffing plonk)
1/2 teaspoon white pepper
1 tablespoon honey

Steps:

  • put the lamb into a pot/ casserole dish/ so that there is is anug fit but there is enough room for the veggies.
  • cut a cross in the top of each onion
  • mix the wine herbs honey pepper garlic and oil together and marinade the lamb in it for an hour or overnight if possible.
  • add the veggies to the the pot and preheat oven to gas mark 6 and put lid on. put in oven for 3 hours.
  • half way through open and check it turn over teh lamb if the liquid does not totally cover it so that the top gets a good cooking in the liquid. you may need to top up the liquid with a little water at this stage.
  • when done hack off chunks of the lamb into the liquid and serve with roast potatoes save nay leftover as you can turn them into a morrocan cous cous thingy which i will be posting shortly.

Nutrition Facts : Calories 777.8, Fat 37.6, SaturatedFat 15.1, Cholesterol 167.2, Sodium 220.3, Carbohydrate 26.7, Fiber 4.5, Sugar 12.3, Protein 48.3

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