Lamb Pot Roast
|Butter||3 Ounce (90 Gram)|
|Leg of lamb||4 Pound (2 Kilogram)|
|Mixed dried herbs||1⁄4 Teaspoon|
|Canned tomatoes||14 Ounce, undrained and mashed (440 Gram)|
|Red wine||4 Fluid Ounce (1/2 Cup Or 125 Milliliter)|
|Tomato paste||2 Tablespoon (Or Puree)|
|Worcestershire sauce||1 Tablespoon|
|Freshly ground black pepper||1|
|Vegetable oil||2 Tablespoon|
|Carrots||3 , halved lengthwise|
|Turnips||3 , halved lengthwise|
|Potatoes||3 Large, halved|
1. Melt 30 g / 1 oz butter in a heavy-based frying pan over a medium heat and cook meat until brown on all sides. Combine sugar, herbs, tomatoes, wine, tomato paste (puree), Worcestershire sauce and black pepper to taste and pour over meat. Bring to the boil, then reduce heat, cover and simmer for 1 1/2 hours or until meat is tender.
2. About 30 minutes before meat finishes cooking, heat oil and remaining butter in a heavy-based frying pan over a medium heat, add carrots, turnips, potatoes and onions and cook until lightly browned. Reduce heat to low, cover and cook for 15-20 minutes or until vegetables are tender.
3. Transfer vegetables to meat pan. Boil for 10 minutes or until sauce reduces and thickens slightly. Serve sauce with meat and vegetables.