Pot-roasted lamb with potatoes and rosemary
Recipe by Debsxx
Ingredients
You can use 2 lamb shanks instead of the lamb shoulder, if you like.
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500g (1lb) boneless shoulder of lamb, trimmed of fat, cut into 4 pieces
2 tsp Season-All (we used Schwartz)
Salt and freshly ground black pepper
1 tbs dried oregano
2 tbs fresh rosemary leaves, stripped from the stalk
2 red onions, peeled and each cut into 8 wedges
6 cloves garlic, peeled
1kg (2¼lb) potatoes, peeled and cut into
7.5cm (3in) chunks
1 red pepper, deseeded and cut into 8 wedges
Juice of 2 lemons
3 litre (5 pint) casserole dish
Prep. Time → 20 mins min
Cook Time → 3 hrs min
1. Method
2. Set the oven to Gas Mark 5 or 190°C. Put the meat into the casserole dish and sprinkle over the Season-All, seasoning, oregano and rosemary leaves.
Add the red onions, garlic, potatoes, pepper, lemon juice and 150ml (¼ pint) water. Cover with a well-fitting lid. Cook for 3 hrs until the meat is really tender.
main courses November 20, 2011 21:57
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