Wednesday, January 2, 2013,10:58 PM
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PrintPOT-ROASTED LAMB
Are you planning to cook your family with a different dish on this weekend? Why not try preparing your family with this yummy Pot roasted lamb. This will ensure that your husband and kids will enjoy the weekend bonding with you.
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Trim excess fat from the lamb. To make the stuffing, combine the sausage meat, onion, parsley, oregano and garlic and stuff the lamb with the mixture. Secure in place with string or skewers.
- Heat the oil in a heavy flameproof casserole or pan and brown the lamb all over.
- Add the vegetables, season with salt and pepper to taste, and pour in the wine or stock. Cover tightly and cook over a low heat for about 2 hours, or until the lamb is very tender.
- Alternatively the lamb can be cooked for 2 hours in a preheated moderate oven (180°C/350°F, Gas Mark 4) or in a slow cooker set at the lowest heat for 7 to 8 hours.
- Serve the lamb sliced, with the cooking juices poured over and accompanied by the vegetables.
- Garnish with chives and serve.
INGREDIENTS
- 3 kg boned leg or shoulder of lamb
- 4 tablespoons Cooking oil
- 2 onion, sliced
- 4 sticks celery, sliced
- 8 carrots
- 1 kg new potatoes, scrubbed
- Salt and freshly ground pepper
- 250 ml white wine or chicken stock
Stuffing
- 500 grams sausage meat
- 2 onion, chopped
- 2 tablespoon chopped parsley
- 4 teaspoons chopped fresh or
- 1 teaspoon dried oregano
- 2 clove garlic, crushed
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