10 mins
Slow-Cooked Pot Roast of Lamb
Recipe by Graham
This pot roast recipe has been adapted from one given to me a long time ago by my mother. It can actually be prepeared using either lamb or beef, though here I have used the original recipe using lamb.
Like most kids, I loved my mother's cooking and, even though I have now developed my own styles and methods, I often think back to the good, honest basics like Slow-Cooked Pot Roast of Lamb. My mother was a good-natured, patient woman who prepared a variety of tasty meals, mostly on a tight budget, This recipe is faithful to her original pot roast with the option of adding scallions (spring onions) and/or chickpeas at the end.
Beef with Five Peppercorns 
Stuffed Peppers Ingredients for Slow-Cooked Pot Roast of Lamb
Currently displaying quantities in US Imperial Measurements
How to Cook Slow-Cooked Pot Roast of Lamb
- Remove the meat from the refrigerator about one hour before cooking. This allows it to come to room temperature. Meanwhile, bruise the garlic (leaving the skin on, put each garlic clove on a chopping board and press down on it with the flat of a large knife until the clove cracks open). Finely chop the onion, and finely chop the rosemary (you can use ready prepared dried rosemary if you prefer). If you are adding chickpeas and scallions, drain and rinse the chickpeas, and wash and slice the scallions
- Season the meat with salt and freshly-ground black pepper, then rub all over with plain flour. In a large Dutch Oven (I use a Le Creuset) on the stovetop over a high heat, melt the butter and olive oil and sear the meat on all sides until well browned (this usually takes about 5-10 minutes). Remove the meat and set aside. Add the bruised garlic to the pot, along with the chopped onion, tomatoes, rosemary, and water. Stir and bring to the simmer. Return the meat to the pot and baste well with the sauce.
- Cover the pot and roast in a preheated moderately hot oven (Mk 5 - 375°F - 190°C) for one hour. After one hour, season again with salt and freshly-ground black pepper. Add a little more water if needed, then cover and return to the oven. Reduce the temperature to cool oven (Mk 3 - 300°F - 150°C) and roast for a further four hours, turning each hour and basting regularly. During the last hour, add your favourite vegetables such as potatoes or sweet potatoes, onions, carrots. If desired, during the final 15 minutes, add chickpeas and scallions.
- This slow-cooked roast should barely need carving. It should fall apart easily, drizzled with the juices from the pot.
Reviews of Slow-Cooked Pot Roast of Lamb
| March 02 2017 Loved this version of pot roast lamb. In particular the addition of the chickpeas and spring onions. Like all slow roast recipes, the end result is a deliciously tender joint, with the advantage of being trouble-free. Just an occasional turn of the meat, and the job is done. I added carrots and potatoes as vegetables, then cheated a little and added a tin of drained flageolet (cannellini beans) right near the end. My family loved it, so I guess it will become a regular on our table. jennywren (3 reviews) |
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