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Pot Roasted Lamb with Sweet Potatoes     HT  MC  140mins




Serves 4    Hot  Lamb  Vegetables  Herbs   Main Course   Gluten Wheat Dairy Free  Eggless



2 Small Red Onions, quartered
2 Garlic Cloves, sliced

450g/1lb Sweet Potatoes, peeled and cut into 5cm/2-inch cubes
1 tbsp Freshly chopped Oregano Leaves

Salt and Pepper

1 x 1.3kg/3lb Leg or Shoulder of lamb

2 tbsp Oil
300ml/10fl.oz Hot Fresh Lamb Stock



1. Preheat the oven to 180C, 350F, Gas Mark 4. Place the vegetables, garlic and herbs in a large, deep casserole, season with salt and pepper and mix well.

2. Heat the oil in a large frying pan until very hot. Season the lamb with salt and pepper then brown on all sides in the hot oil.


3. Place the browned lamb on top of the vegetables, pour over the stock then cover with a tight fitting lid or aluminium foil and roast in the oven for 1 - 2 hours.


More Slow Cooked recipes  |  More Lamb recipes  |   General Lamb Cooking & Prep



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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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