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 1½ -
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General Lamb Cooking & Prep
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