Pot-roasted lamb with potatoes and rosemary recipe

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A casserole of lamb and potatoes cooked in the oven. This one-pot meal is hearty, suitable for the whole family and so easy to cook

Pot-roasted lamb with potatoes and rosemary
  • healthy
Serves4
Preparation Time20 mins
Cooking Time3 hours
Total Time3 hours 20 mins
Five A DayOne
Cost RangeMid
Nutrition Per PortionRDA
Calories415 Kcal21%
Sugar8.9 g10%
Fat12.3 g18%
Saturated Fat5.7 g29%
Salt0.8 gRow 4 - Cell 2
Protein29.7 g59%
Carbohydrates46.4 g18%
Salt0.8 gRow 7 - Cell 2
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published
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Prep this succulent pot-roasted lamb with potatoes and rosemary in just 20 minutes.

This slow-roasted one-pot meal uses a boneless shoulder of lamb. Each cut is cooked in a jus infused with oregano, rosemary, garlic, onion, and lemon juice. One of our most flavoursome low calorie meals, this dish works out at just 415 calories per serving.

Ingredients

  • 500g (1lb) boneless shoulder of lamb, trimmed of fat, cut into 4 pieces
  • 2 tsp Season-All (we used Schwartz)
  • Salt and freshly ground black pepper
  • 1 tbs dried oregano
  • 2 tbs fresh rosemary leaves, stripped from the stalk
  • 2 red onions, peeled and each cut into 8 wedges
  • 6 cloves garlic, peeled
  • 1kg (2¼lb) potatoes, peeled and cut into 7.5cm (3in) chunks
  • 1 red pepper, deseeded and cut into 8 wedges
  • Juice of 2 lemons
  • You will also need a 3 litre (5 pint) casserole dish

WEIGHT CONVERTER

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Method

  1. Set the oven to Gas Mark 5 or 190°C. Put the meat into the casserole dish and sprinkle over the Season-All, seasoning, oregano and rosemary leaves.
  2. Add the red onions, garlic, potatoes, pepper, lemon juice and 150ml (¼ pint) water. Cover with a well-fitting lid. Cook for 3 hrs until the meat is really tender.

Top tips for making pot-roasted lamb with potatoes and rosemary

You can use two lamb shanks instead of the lamb shoulder, if you like.

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Sue McMahon
Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.

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