Pot Roast Lamb With Red Wine Herbs and Veg

Prep Time: 60 Minutes

Cook Time: 180 Minutes

Ready In: 240 Minutes

Servings: 4

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

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.

By RecipeOfHealth.com