John Myers
Lamb Pot Roast
The perfect lamb pot roast recipe with a picture and simple step-by-step instructions.
- 500 g Leg of lamb
- 1 teaspoon Steak seasoning
- 1 Carrot
- 1 Parsley root
- 1 Onion
- 2 tablespoon Olive oil for frying
- 2 Heaped teaspoons Tomato paste
- 1 Solo garlic chopped
- 200 ml Red wine
- 200 ml Vegetable broth
- 3 Rosemary tips
- 3 Food starch
- 3 Salt and pepper
- Rinse the meat with cold water, pat dry again thoroughly and sprinkle all over with steak seasoning. Chop the vegetables.
- Heat the oil in a roasting pan and fry the meat until golden brown on all sides, then remove and keep warm. Roast the vegetables in the frying fat and finally let the tomato paste with the garlic sizzle for a minute, then immediately deglaze with the red wine.
- Reduce a little, put the roast back on, also add the broth with the rosemary tips and cover with a lid and cook on a mild heat for about 60 to 90 minutes.
- Let the meat rest a little longer and prepare the sauce during this time. To do this, remove the hard twigs from the rosemary, mix the braised stock with a hand blender, if necessary thicken slightly with mixed cornstarch and season again with salt and pepper.
- Slice the pot roast and serve with the delicious sauce. I also made spaetzle and a bacon Brussels sprouts … It was really good !!
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