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Nutrition Facts
Serving Size 1 (605g) Recipe makes 4 servings
Calories 777
Calories from Fat 338		(43%)
Amount Per Serving		%DV
	Total Fat 37.6g	57%
	Saturated Fat 15.1g	75%
	Monounsaturated Fat 16.3g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 167mg		55%
Sodium 220mg		9%
Potassium 1321mg		37%
Total Carbohydrate 26.7g		8%
	Dietary Fiber 4.5g	17%
	Sugars 12.3g
Protein 48.3g		96%
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Pot Roast Lamb With Red Wine Herbs and Veg

Recipe #372447 | 4 hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: pornstarbarbie
May 17, 2009

I made this yesterday for my husband. i took inspiration for it from aunty mags santorini lamb recipe on zaar. I used a new enamel roaster tin that o got after searching charity shops/ second hand stores for a casserole dish. In the end I went to Argos and bought a huge enamel roaster that came with a free smaller one for £20 in the end my lamb actually fit into the free smaller pot ! winner! I used whatever herbs I had knocking about id dint have any fresh rosemary and was nearly out of dried mint but I did have some fresh oregano and some fresh mint and some dried sage etc. I would say to throw in whatever you have to be honest. I did use half a bottle of red wine but half way through I topped it up with the other half. I always feel bad when I have to use a whole bottle for a dinner so I bought myself a bottle so it was fair haha! I like recycling into another dish so I then made the leftovers of this into a Moroccan style dish which I will be posting later. I served this with my bacon and olive oil roast potatoes. Also my camera battery died before I could take picture of it cooked so I only have prep pics sorry! I also opened my thyme honey from my honey moon in Greece which tasted very good

SERVES 4 (change servings and units)

Ingredients

2 1/4 lbs leg of lamb
200 g onions (peeled and whole about 3)
1 tablespoon olive oil
300 g carrots (peeled and chopped into large chunks)
1 lemon, juice and zest of
3 teaspoons dried mint
3 teaspoons dried sage
3 teaspoons dried rosemary
1 tablespoon fresh oregano
1 tablespoon fresh mint
3 garlic cloves, peeled and sliced
750 ml red wine (general quaffing plonk)
1/2 teaspoon white pepper
1 tablespoon honey

Directions

1
put the lamb into a pot/ casserole dish/ so that there is is anug fit but there is enough room for the veggies.
2
cut a cross in the top of each onion
3
mix the wine herbs honey pepper garlic and oil together and marinade the lamb in it for an hour or overnight if possible.
4
add the veggies to the the pot and preheat oven to gas mark 6 and put lid on. put in oven for 3 hours.
5
half way through open and check it turn over teh lamb if the liquid does not totally cover it so that the top gets a good cooking in the liquid. you may need to top up the liquid with a little water at this stage.
6
when done hack off chunks of the lamb into the liquid and serve with roast potatoes save nay leftover as you can turn them into a morrocan cous cous thingy which i will be posting shortly.