Pot roast leg of lamb
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Serves:     people
Notes from Anna
  • A deceptively easy roast to make with a depth of flavour and aromas that will make even the most inexperienced cook shine.
  • Serve with a root mash and some steamed greens for a sumptuous, healthy meal.


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  1. Peel the onions, halve and finely slice. Peel and crush the garlic. Trim the fennel and finely slice then rinse under running water. Wash the rosemary, strip the leaves from the sprigs and roughly chop.
  2. Rinse the meat and pat dry with kitchen paper.
  3. Heat the oil in a large pan. Add the onions and sprinkle with a little salt. Cook for 8-10 minutes until soft, stirring frequently to avoid the onions sticking to the pan.
  4. Add the sliced fennel, crushed garlic and chopped rosemary leaves and continue cooking for another 5-6 minutes.
  5. Move the vegetables to one side of the pan and add the joint of lamb. Brown the meat on all sides.
  6. Sprinkle with cayenne pepper and pour 150ml of water into the pan. Cover the pan with a lid and cook over a very low heat for 1 hour.
  7. Leave the meat to rest in the pan for 10 minutes before removing to carve.
  8. Pour the aromatic pan juices and vegetables over the meat and serve immediately.

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