Pot roast lamb: another dish added to our cannon

We got a 2kg boned shoulder of lamb from a reliable source and decided to cook something new with it. It was a total success. To make this staggeringly easy dish you will need:

2kg boned shoulder of lamb
400ml [link2post id=”424″]fresh chicken stock[/link2post] 150ml white wine
3 onions roughly chopped
2 sticks of celery chopped
2 carrots chopped
A couple of sprigs of rosemary
A couple of strips of lemon zest
A slug of olive oil
7 cloves of garlic peeled and crushed

Get your oven up to 160 Celsius. Into an oven-safe stew pot put the slug of oil then add the onions, garlic, celery and carrots then fry them over a medium heat until the onions begin to colour. Put the shoulder of lamb into the pot, add the stock, wine, lemon zest and rosemary. Then put a lid on it, stick it in the pre-heated oven for 2.5-3 hours, then carve it up and nosh with great delight. We served this with [link2post id=”647″]baked potato mash which was just lovely.

Isn’t that simple? It was a totally brilliant dish, especially satisfying as we just made the recipe up. Having a really good bit of lamb was undoubtedly the way forward. Mr T used to cook brilliant pot-roast lamb back in Oxford, a dish I had missed. This will be a regular dish on the menu.

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  • ed tully

    a good receipt!

    May I humbly suggest the addition of some anchovies – half a reputable tin – and also the substitution for orange instead of lemon peel?

    these things are all a matter of taste!