Lamb Pot Roast
User Reviews
5
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
3 mins
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Total Time
3 hrs 30 mins
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Servings
4 servings
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Calories
373 kcal
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Course
Main Course
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Cuisine
American
Lamb Pot Roast
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Lamb pot roast with veggies is an effortless and elegant meal with bold flavors, slowly cooked in white wine and herbs until fork-tender.
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Ingredients
- 1 1/2 lbs lamb shoulder trimmed of fat, cut into 4 pieces or 6 pieces, boneless
- 4 tablespoons olive oil
Dry rub:
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 tablespoon oregano dried
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons rosemary stripped from the stalk and chopped, fresh leaves
Veggies & other ingredients:
- 2 lbs potato peeled and cut into large chunks
- 2 red onions peeled and each cut into 4 wedges
- 6 cloves garlic peeled
- 1 red bell pepper deseeded and cut into 8 thick strips
- 1 lemon juiced
- 1 cup white wine
- 3 rosemary sprigs
- 2 bay leaf
Instructions
- Preheat the oven to 375 degrees F. Lightly brush a 9x12-inch casserole dish with oil and set it aside.
- Mix the rub ingredients in a small bowl. Lightly brush the meat with two tablespoons of olive oil and apply the rub mixture evenly onto it.
- Heat a non-stick skillet over medium heat, add two tablespoons of olive oil, and brown the lamb.
- Transfer the meat and the juices from the pan into the casserole dish.
- Add the red onions, garlic, potatoes, bell pepper, lemon juice, and white wine. Add rosemary sprigs and bay leaves.
- Cover the dish with foil. Cook for 2.5 to 3 hours until the meat is tender, stirring the vegetables occasionally and basting the meat.
- Discard bay leaves and rosemary sprigs. Garnish with parsley, fresh rosemary, and lemon zest before serving.
Notes
- When choosing which cut of lamb to buy for this recipe, I recommend using shoulder meat. A leg of lamb is a good cut for faster cooking recipes like quick roasting, grilling, or pan-basting. My recipe calls for a cooking time of three hours, so I use the shoulder because it has more fat to keep it juicy. The shoulder has a lot of connective tissue, making it tender as it cooks slowly. This also helps give the meat a richer flavor and a more profound, robust, meaty taste. Not only that, but this cut is much less expensive than the more valued leg of lamb that has a higher price tag.
- Before roasting, bring the meat to room temperature to help it cook more evenly.
- Ovens do not all cook at the same temperature, so do not rely only on “cooking time.” Use a digital meat thermometer to check if the meat is done.
- Do not overcook the meat. Remove the meat when it reaches 135 degrees F. It will finish heating as it rests.
- Let it rest for at least 15 minutes to allow the juices to redistribute back into the meat.
- Soaking the meat in lemon juice or vinegar overnight can remove the gamey flavor and tenderize it.
Nutrition Information
Show Details
Calories
373kcal
(19%)
Carbohydrates
10g
(3%)
Protein
15g
(30%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
46mg
(15%)
Sodium
443mg
(18%)
Potassium
381mg
(8%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
826IU
(17%)
Vitamin C
38mg
(42%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 443mg | 18% |
| Potassium | 381mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 826IU | 17% |
| Vitamin C | 38mg | 42% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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