Pot roast lamb with rosemary

Sometimes when it comes to food simplicity is a wonderful thing. When you have beautiful ingredients you really don’t need to fuss. With this in mind this recipe for pot roast lamb is a dream for any meat lover. The flavours of the lamb, rosemary and garlic really come through and its so simple to make that even people who are less confident in the kitchen can produce this for hungry guest – I made this for Sunday dinner last week when my parents visited me and it went down a storm.

You can make pot roasts in a slow cooker or in the oven. You will need a good sized casserole dish that is oven safe. You can use other cuts of lamb in this recipe but make sure it’s one that is best cooked slowly for a long time. There’s nothing quite as satisfying as when the meat you have cooked falls off the bone.

To make your own pot roast you will need:

Lamb shoulder (make sure it fits in your casserole dish)

2 cloves garlic

Olive oil

Fresh rosemary

100ml stock

1 glass white wine

Sea salt

Roughly chop the garlic. Use a sharp knife to pierce holes in your lamb and put the pieces of garlic in the holes with small sprigs of rosemary. Rub the lamb with the sea salt and olive oil.

Heat a large frying pan and place your lamb in it fatty side down with any remaining garlic (add oil if there isn’t a particularly fatty side). Turn your lamb to ensure that it’s more or less browned all over. Place in your casserole dish or slow cooker. Cover with the stock and white wine and cook for 6-8 hours with a lid on your slow cooker/casserole dish. If you’re using the oven you want the oven around 100°C; if using the slow cooker it should be on low.

As usual with slowly cooked meat it doesn’t look at its best after this point.

A few minutes before you plan on serving this remove your lamb from the pot and pull apart the meat to make it easier to serve. Cover with some of the liquid that you cooked the lamb in it, but not so that the lamb in swimming in it.