Photo of Lamb pot roast by WW

Lamb pot roast

8
8
6
SmartPoints® value per serving
Total Time
2 hr
Prep
15 min
Cook
1 hr 45 min
Serves
6
Difficulty
Moderate
Slow-cooked lamb is perfect with roast vegetables and homemade gravy. Just like your mum's Sunday roast.

Ingredients

olive oil

2 tbs

lean lamb leg roast

600 g, fat trimmed (buy 1.2kg)

red onion

2 small, quartered

baby potato

500 g

carrot(s)

2 medium, coarsely chopped

celery

2 individual, coarsely chopped

garlic

4 clove(s), unpeeled

fresh thyme

4 bag(s), 4 sprigs

wholegrain mustard

1 tbs

ground paprika

1 tsp, smoked

chicken stock

1½ cup(s), (375ml)

red wine

125 ml, dry (1/2 cup)

worcestershire sauce

2 tbs

cornflour

2 tsp

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Heat half the oil in a flameproof casserole dish over high heat. Cook lamb leg, turning, for 5 minutes or until browned all over. Transfer to plate and set aside.
  2. Heat remaining oil in same dish. Add red onion, potatoes, carrots and celery and cook, stirring, for 5 minutes or until lightly browned. Add garlic, thyme, mustard, paprika, stock, wine and sauce and bring to the boil. Make a well in the centre of casserole and place lamb in centre of vegetables. Bake, covered, for 1¼ hours or until cooked to your liking. Using a slotted spoon, transfer lamb and vegetables onto a plate. Cover to keep warm. Rest lamb for 10 minutes.
  3. Blend cornflour and 1 tablespoon water in a small bowl. Heat remaining juices in casserole dish over high heat and bring to the boil. Gradually stir in cornflour mixture. Reduce heat to medium and simmer, uncovered, for 3–5 minutes or until thickened slightly. Slice lamb and serve with baked vegetables and sauce.

Notes

SERVING SUGGESTION: Steamed spinach and asparagus.

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