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Red Wine & Rosemary Lamb Pot Roast

Ingredients

Serves 4-6

  • 1 boned and rolled lamb shoulder
  • 4 garlic cloves, crushed
  • 2 fresh rosemary srigs
  • 1/2 tsp herbes de Provence
  • 1 tsp grated orange zest
  • 1 glass red wine
  • 1 tbsp olive oil
  • 125g lardons or 4 chopped streaky bacon rashers
  • 250g shallots or baby onions
  • 1 tbsp flour
  • 125ml chicken stock or water
  • 500g potatoes, halved lengthwise
  • 4 carrots, halved crosswise
  • salt, black pepper

Cooking instructions

Combine lamb, garlic, herbs, orange and wine. Turn lamb to coat evenly. Cover and refrigerate for 2 hours or overnight.

Heat oven to 150 C (300 F) Gas 3. Remove lamb from marinade, reserve marinade, and pat dry with kitchen paper. Warm the oil in a heavy casserole over medium heat and cook the lamb until sealed and browned all over. Remove lamb from pot. Add lardons or bacon and shallots or onions and cook, stirring, until lightly golden, 5 minutes. Stir in the flour and pour in the marinade and stock or water. Return lamb to the pot, cover and put in to oven to cook for 45 minutes. Add potatoes and carrots; cover, return to oven and cook until potatoes are tender, 1 hour. Remove lamb and vegetables to a warm dish and cover with foil. Boil juices hard to thicken slightly. Add salt and pepper to taste. Slice lamb, surround with vegetables and pour over sauce. Serve at once.