Pot Roasted Lamb

Name: Pot Roasted Lamb
Cuisine: Australian
Ingredients: 2 cups (250 g/8 oz) cooked fresh peas; 12 baby carrots; 2 tablespoons chopped fresh tarragon leaves; 1¼ cups (310 g/10 oz) tomatoes, peeled and chopped; 2 tablespoons sherry vinegar; 12 baby turnips; 1 bay leaf; 24 golden shallots, peeled; 80 mL (2½ fl oz) virgin olive oil; 2 cups (500 mL/16 fl oz) white wine; 36 garlic cloves, peeled; 2 teaspoons chopped fresh thyme; 1 x 2 kg (4 lbs) leg of lamb; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serves
8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

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) leg of lamb
2 teaspoons chopped fresh thyme

Oceania
Australia
Main course
Gluten-free

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