Pot Roasted Leg of Lamb
A pot roast makes a welcome, often more succulent, change to the traditional roast joint on a Sunday, but it can still be served with all the traditional accompaniments to a roast meal.
Ask for the chump end of a large leg of lamb. Not only is it the meatiest part of the leg, it is also neater in shape and therefore easier to fit into a casserole dish.
Ingredients
- 3 lb leg of lamb
- 1/4 pint red wine
- 1/4 pint water
- 1 tablespoon white wine vinegar
- 1 medium onion finely chopped
- 1 teaspoon dried oregano
- 2 tablespoons vegetable oil
- 2 tablespoons tomato puree
- pinch of sugar
- salt and freshly ground black pepper
- chopped parsley to garnish
Instructions
- Put the lamb into a large bowl. Mix together the wine, water, vinegar, onion and oregano and pour over the lamb. Cover and leave to marinate in the refrigerator for several hours, preferably overnight. Turn the lamb in the marinade from time to time.
- Remove the lamb and reserve the marinade. Pat the lamb all over with
- absorbent paper until dry.
- Heat the oil in a large flameproof casserole, add the lamb and fry over moderate heat until browned on all sides. Pour over the reserved marinade and cover the casserole with a tight-fitting lid. Cook over low heat for 1 1/2 - 2 hours or until the meat is cooked to your liking.
- Remove the lamb and keep hot. Skim off any fat from the cooking liquid with a slotted spoon, then stir in the tomato puree and sugar. Bring to the boil, add salt and pepper to taste, then lower the heat and return the lamb to the casserole. Simmer gently for a further 5 minutes.
- To serve: transfer the lamb to a warmed serving dish, pour over the sauce and sprinkle with parsley. Serve at once.
Calories: 376 kcal
Carbohydrates: 4 g
Protein: 45 g
Fat: 17g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 137 mg
Sodium: 139 mg
Potassium: 740 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 50 IU
Vitamin C: 3 mg
Calcium: 32 mg
Iron: 4 mg