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One Pot Lamb

chef.expert's picture
Ingredients
  Bone in lamb leg 5 Pound (1 Leg)
  Garlic 12 Clove (60 gm), peeled and slivered
  Onions 8 , peeled and quartered
  Carrots 8 , peeled and quartered
  Bay leaves 6 , crumbled
  Chopped thyme 3 Tablespoon
  Chopped marjoram/Chopped oregano 3 Tablespoon
  Crushed rosemary 2 Tablespoon
  Boiling potatoes 5 Pound, peeled and cut in 2-inch pieces
  Canned italian plum tomatoes 56 Ounce, chopped, reserving juice (2 Cans, 28 Ounce Each)
  Lemon juice 1⁄4 Cup (4 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
Directions

GETTING READY
1) Heat the oven to 425°F.
2) Remove the the outer papery-like skin on the leg of lamb nd as much of the fat as possible.
3) In the lamb flesh, make a number of incisions.
4) In the incisions, Insert the slivers of garlic.
5) Season with salt and pepper. Keep aside.

MAKING
6) On the bottom of a roaster or large pan, spread 1/2 of the onions, 1/2 of the carrots, the bay leaves, and 1/2 of the thyme, marjoram, and rosemary.
7) On top, place the lamb and roast in the oven, uncovered, for 1 hour.
8) Take out the pan from the oven and pour in the tomatoes, the lemon juice, and enough water to cover.
9) On the stove, over low heat, place the pan, and bring the liquid to the boil.
10) Cover the pan and return it to the oven, then reduce the heat to 350°F.
11) Cook, turning from time to time, adding water if necessary, until the meat is tender enough to fall off the bone, about 2 hours more.
12) May be made ahead several days to this point One hour before serving, add the remaining onions and carrots, and the potatoes, making sure they are covered with the liquid.
13) Cover the pan and continue cooking until vegetables are nearly done, about 1/2 hour.
14) Take out the lamb from the pan and add the rest of the herbs.
15) Boil down the juices and the vegetables, about 15 minutes, until the sauce is thick enough to serve, like a nice soup.
16) Season with salt and pepper to taste.
17) Meanwhile, slice the lamb.

SERVING
18) Serve with the vegetables and sauce around the meat in a big bowl.

TIP:
19) This dish can be frozen and reheats fine with the lamb sliced.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lamb
Interest: 
Everyday
Cook Time: 
120 Minutes

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