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Pot Roasted Lamb
- Serves
8
- Difficulty
Easy
By Tony Bilson
Published 1994
The purpose of this dish is not to braise the lamb but to cook it in a casserole with vegetables. It’s a great dish and makes a change from serving the ubiquitous roast.
Ingredients
1 x 2 kg 4 lbs 2 teaspoons
Method
Ask the butcher to trim the leg of fat and saw it in two at right angles to the bone. Alternatively, have the butcher de-bone the leg, cut the meat in two and tie it with string. Season with thyme, salt and pepper.
Heat the oil in a heavy casserole and brown the lamb on all sides. Add the shallots and continue cooking in the oil for 5 minutes. Boil the garlic in salted water for 10 minu
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