Pot-roast lamb with vegetables 

Pot-roast lamb with vegetables


Calories:554 kcal
Preparation:45 min
Ready in:265 min
1 serving contains (Percentage of daily recommendation)
Calories554 kcal(28%)
Protein75 g(150%)
Fat24 g(30%)
Carbohydrates12 g(5%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe author: EAT SMARTER


For servings

1 tablespoonvegetable oil
1Lamb leg on the bone, approx. 2 kg, ready to cook
1 bunchmixed Herbs chopped, e. g. thyme, rosemary, parsley
1 ⅔ cupsstock e. g. lamb or vegetable
1 ⅔ cupsGreen bean
3 clovesgarlic peeled, finely chopped
2onions peeled, chopped into small wedges
4carrots peeled, chopped into sticks
2 ⅔ cupsMushrooms halved
1 ⅓ cupscherry tomatoes halved


1 Heat the oven to 140°C (120°C in a fan oven), 275°F, gas 1.
2 Heat the oil in a roasting tin and fry the lamb until golden-brown all over. Season generously all over with salt and ground black pepper. Sprinkle on half the herbs. Pour in the stock and roast in the oven for 3-3.5 hours.
3 Blanch the beans in boiling salted water for approx. 4 minutes. Drain, cool quickly with cold water and drain thoroughly.
4 About 30 minutes before the end of the cooking time, add the garlic, onions and all the other vegetables to the leg of lamb. Mix in the remaining herbs, season with salt and pepper and cook for a further 30 minutes until done.


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