Pot Roast Lamb With Red Wine Herbs And Veg Recipe

Name: Pot Roast Lamb With Red Wine Herbs And Veg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
put the lamb into a pot/ casserole dish/ so that there is is anug fit but there is enough room for the veggies.
2
cut a cross in the top of each onion
3
mix the wine herbs honey pepper garlic and oil together and marinade the lamb in it for an hour or overnight if possible.
4
add the veggies to the the pot and preheat oven to gas mark 6 and put lid on. put in oven for 3 hours.
5
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.
6
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.

979

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Pot Roast Lamb With Red Wine Herbs And Veg falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pot Roast Lamb With Red Wine Herbs And Veg

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions