Lamb Pot Roast


Great simple one pot meal for those colder nights. Can be done in a slow cooker if you don't have a cast iron pot. All you need to do is follow the below method up to step 4 then transfer to a slow cooker and cook low for 8 hours or cook on high for 4 hours.

Prep Time: 20-30 minutes
Cooking Time: 30 minutes per 500g plus 30 minutes

What you need:
Boneless Lamb Joint
7 Banana Shallots 
4 Carrots
2 Cloves of Garlic
Lamb Stock
1kg of Potatoes
Thyme and Mint
Olive Oil
2 tbsp cornflour and 4 tbsp of cold water mixed together.



  1. Put 1 tbsp of olive oil in the pot and gently heat on the hob. Once hot put the lamb into the pot and seal off the meat by turning until all the outside has turned brown.
  2. Take the lamb out and put to one side to rest, do not worry about the colour of the bottom of the pot this will lift during cooking and add to the flavour of the gravy. 
  3. Add the carrots, shallots and garlic into the pot and mix for 5 minutes.
  4. Add 1.5 to 2 litres of lamb stock to the pot, place the lamb and your chopped herbs into the pot or slow cooker.
  5. Bring to the boil and simmer for 20 minutes on the hob.
  6. Transfer the pot to the middle of a preheated oven (Gas mark 4), cook for the calculated time as per the weight of your joint of meat.
  7. Approximately 30 minutes before the lamb is due to finish peel and cut your potatoes and add to a pan of slightly salted water. Bring to the boil and then simmer until the potatoes have softened. Once soft remove from the hob, drain and mash using a little butter or milk.
  8. Once the lamb is cooked remove from the pot and cover in tin foil. Allow the joint to rest for 10 minutes before carving.
  9. Place the pot onto the hob and using the stock in the pot make your gravy, by adding a mixture of cornflour and cold water mixed together. Add the cornflour mix a little at a time until your gravy thickens.

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