Loading Search Bar...
READY IN 5 hrs
10 mins
Slow-Cooked Pot Roast of Lamb Recipe

Slow-Cooked Pot Roast of Lamb

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

This pot roast recipe has been adapted from one given to me a long time ago by my mother. It can actually be prepeared using either lamb or beef, though here I have used the original recipe using lamb.

Like most kids, I loved my mother's cooking and, even though I have now developed my own styles and methods, I often think back to the good, honest basics like Slow-Cooked Pot Roast of Lamb. My mother was a good-natured, patient woman who prepared a variety of tasty meals, mostly on a tight budget, This recipe is faithful to her original pot roast with the option of adding scallions (spring onions) and/or chickpeas at the end.

      Preparation Time: 10 Minutes

      Cooking Time: 5 Hours

Ingredients for Slow-Cooked Pot Roast of Lamb

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
To serve 6:
3-4 lb
boned shoulder or leg of lamb
2 tablespoons
plain flour
1 tablespoon
butter
2 tablespoons
olive oil
 
salt and freshly-ground black pepper
5 cloves
garlic
1 medium-sized
onion
14oz can
crushed tomatoes
1 tablespoon
rosemary
½ cup
water
 
seasonal vegetables
optional
14oz can
chickpeas
1 bunch
scallions (spring onions)

 

How to Cook Slow-Cooked Pot Roast of Lamb

  1. Remove the meat from the refrigerator about one hour before cooking. This allows it to come to room temperature. Meanwhile, bruise the garlic (leaving the skin on, put each garlic clove on a chopping board and press down on it with the flat of a large knife until the clove cracks open). Finely chop the onion, and finely chop the rosemary (you can use ready prepared dried rosemary if you prefer). If you are adding chickpeas and scallions, drain and rinse the chickpeas, and wash and slice the scallions
  2. Season the meat with salt and freshly-ground black pepper, then rub all over with plain flour. In a large Dutch Oven (I use a Le Creuset) on the stovetop over a high heat, melt the butter and olive oil and sear the meat on all sides until well browned (this usually takes about 5-10 minutes). Remove the meat and set aside. Add the bruised garlic to the pot, along with the chopped onion, tomatoes, rosemary, and water. Stir and bring to the simmer. Return the meat to the pot and baste well with the sauce.
  3. Cover the pot and roast in a preheated moderately hot oven (Mk 5 - 375°F - 190°C) for one hour. After one hour, season again with salt and freshly-ground black pepper. Add a little more water if needed, then cover and return to the oven. Reduce the temperature to cool oven (Mk 3 - 300°F - 150°C) and roast for a further four hours, turning each hour and basting regularly. During the last hour, add your favourite vegetables such as potatoes or sweet potatoes, onions, carrots. If desired, during the final 15 minutes, add chickpeas and scallions.
  4. This slow-cooked roast should barely need carving. It should fall apart easily, drizzled with the juices from the pot.


Print Kitchen-Friendly View

Reviews of Slow-Cooked Pot Roast of Lamb

Rating 4 out of 5 - Many cooks will make this recipe again March 02 2017
Loved this version of pot roast lamb. In particular the addition of the chickpeas and spring onions. Like all slow roast recipes, the end result is a deliciously tender joint, with the advantage of being trouble-free. Just an occasional turn of the meat, and the job is done. I added carrots and potatoes as vegetables, then cheated a little and added a tin of drained flageolet (cannellini beans) right near the end. My family loved it, so I guess it will become a regular on our table.
(3 reviews)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

282 30 Minute Recipes
282 30 Minute Recipes

These speedy recipes take just 30 minutes from fridge to table. Ideal when you're in a hurry and you have hungry mouths to feed!

61 Oven-Baked Dinners
61 Oven-Baked Dinners

No mess, no fuss, just throw it in the oven and leave it alone till it's ready to eat. That's the approximate theory! How close do we get?

25 Ways with Chicken Breasts
25 Ways with Chicken Breasts

Chicken breasts are thought by some people as being dry yet, properly prepared and cooked, nothing could be further from the truth.

Other Lamb Recipes

Minted Lamb Meatballs
Minted Lamb Meatballs

Minted Lamb Meatballs is a little bit "fiddly" but I've included it because it makes a superb starter for any meal if you are entertaining.

Lamb Breast Stuffed With Mushrooms
Lamb Breast Stuffed With Mushrooms

An interesting and delicious way to use breast of lamb, which is a relatively inexpensive cut of meat. A great family favourite.

Pam's Lamb
Pam's Lamb

I have always been delighted to accept an invitation to dinner from my friends Pam and Wally. Never more so than when Pam has roasted a leg of lamb.

 

 
ALL RIGHTS RESERVED © 2024 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up