Pot Roast Lamb in Cider

1. 1

   Preheat the oven to 325F

2. 2

   Place the shallots in a heatproof bowl and cover with boiling water.

3. 3

   Set aside for about 5 minutes until the skins soften, then drain.

4. 4

   Place the lamb in a large casserole dish or small roasting tin and add the cider, vinegar, thyme and garlic.

5. 5

   Peel the shallots, trimming off the ends but keeping them whole.

6. 6

   Add to the pot, season and cover with a lid or foil.

7. 7

   Cook for about 4-4 1/2 hours or until the meat is thoroughly cooked and very tender.

8. 8

   Carefully lift the lamb onto a carving board, cover and rest in a warm place for 5-10 minutes.

9. 9

   Strain the liquid then return to the pan and reduce for 5-6 minutes.

10. 10

    Carve the lamb and serve with the shallots and gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.