Saturday, March 7, 2009

Pot-Roasted Lamb

Use a boned leg of lamb for this dish, or the more economical boned shoulder. If you own an electric slow cooker you can put it on low before you leave for work and come home to a superb main course all ready to serve. Recipe serves 6.


4 pound (2 kg) leg or shoulder of lamb
2 tablespoons oil
1 onion, sliced
2 sticks celery, sliced
4 carrots, scraped
1 1/2 pound (750 g) new potatoes, scrubbed
Freshly ground pepper
1/2 cup white wine or chicken stock
8 ounces (250 g) sausage meat
1 onion, chopped
1 tablespoon chopped parsley
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1 clove garlic, crushed


1. Trim excess fat from the lamb. To make the stuffing, combine the sausage meat, onion, parsley, oregano and garlic and stuff the lamb with the mixture. Secure in place with string or skewers.
2. To cook the lamb, heat the oil in a heavy flameproof casserole or saucepan and brown the lamb all over. Add the vegetables to the pan, season with salt and pepper, and pour in the wine or stock. Cover tightly and cook over a low heat for 2 hours, or until the lamb is very tender. The lamb may also be cooked for 2 hours in a moderate oven (350 degrees F/180 degrees C) or in a slow cooker set at the lowest heat for 7 to 8 hours.
3. Serve the lamb sliced, with the cooking juices poured over and accompanied by the vegetables.

No comments: