Pot Roast Lamb

To paraphrase Rudyard Kipling, to keep your head when all around you are losing  theirs… go back to basics with good old meat and two veg.   Lamb is high on the list of  hypoallergenic foods that are good to eat on an elimination diet.  Along with  most veg.  Sorted.  Keep everything fairly simple – don’t flour the joint before cooking obviously, this is a slow cooked pot roast for maximum flavour and  doesn’t need stocks or sauces.  Use the juices for onion gravy and serve with crispy roast spuds and some dark green iron laden veg and maybe some mashed carrot and parsnip.  Remember not to put butter on the veg, just a small slick of olive oil if you have to and lashings of salt and pepper.  If you need to thicken the gravy, use cornflour.

You can use any lamb joint for this but I use bottom half legs of lamb which turns it into giant sharing falling apart lamb shanks.

Recipe Rating

  • (5 /5)
  • (1 Rating)

Instructions

  • 1. Turn oven onto high heat 220c/200fan/425f
  • 2. Peel the garlic cloves and cut into 4 long slivers each
  • 3. Stab holes in the lamb and insert the garlic and small spikes of Rosemary
  • 4. Rub with olive oil and season well with salt and black pepper
  • 5. Cut the red onions into quarters and place in a casserole dish that will fit the lamb fairly tightly. Place lamb joints on top and add enough water to cover the onions. Add any left over Rosemary twigs
  • 6. Place in the hot oven with the lid off for about ten - fifteen minutes until the lamb has started to colour slightly
  • 7. Remove from the oven and place lid onto casserole. Turn oven down to 140c/120fan/275f and cook for about three to four hours - until it is really tender and falling off the bone
  • 8. Carefully remove the joints onto a serving platter and keep warm
  • 9. Skim off any fat - the double ended skimming jugs are brilliant for this. See how much liquid is left for the gravy - if you need more add some potato water from the par boiled roasties that you have saved - or if too much, reduce slightly by boiling for a few minutes. Adjust the seasoning - a tbsp of redcurrant jelly adds depth to the flavouring and thicken with a bit of cornflour stirred into a drop of cold water if you like a thicker gravy.
  • 10. Pull the lamb apart with two forks and serve with crispy roasties and the veg. Hand the onion gravy seperately

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About Chef

Ally Bremner

Founder of 'What to Cook' if and sister site 'What to Eat if', Ally Bremner has personal experience of diet limitations, either through her own Coeliac Disease or family members ...