Mediterranean Style Lamb Pot Roast. Great Sunday Roast

Mediterranean Style Pot Roast Lamb

Serves: 
4
Time to prepare: 
10 minutes
Cooking time: 
Medium: 25 minutes per 450g/1lb plus 25 minutesWell: 30 minutes per 450g/1lb plus 30 minutes
5

This recipe uses a lamb shoulder pot roasted with Mediterranean vegetables, borlotti and flagolet beans.

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Ingredients: 
  • 1 x 1.25kg/2¾lb lean, boned, and rolled lamb shoulder joint, tied
  • 15ml/1tbsp sunflower oil
  • 1 garlic clove, peeled and crushed
  • 1 large leek or fennel bulb, sliced
  • 1 x 400g can chopped tomatoes
  • 150ml/¼pint red wine
  • 2 sprigs fresh rosemary
  • 6 sun-dried tomatoes in oil, drained and chopped
  • 1 x 400g can cannellini or borlotti beans, drained
  • 1 x 400g can flageolet beans, drained.
Method: 
  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F
  2. Heat the oil in a large pan or casserole dish and brown the meat on all sides. Transfer to a large casserole dish.
  3. Add the garlic, leek or fennel, chopped tomatoes, red wine, rosemary sprigs and sun-dried tomatoes.
  4. Cover and cook to the preferred calculated cooking time, basting occasionally.
  5. 10-15 minutes before the end of the cooking time, stir in the beans.
  6. Serve the lamb with bean mixture, potato and carrot mash and seasonal vegetables.