Pot-roasted lamb with potatoes and rosemary recipe

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serves: 4
Prep: 20 min
Cooking: 3 hr

Nutrition per portion

Calories 381 kCal 19%
Fat 10g 14%
  -  Saturates .5g 3%
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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.


    • 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
    • 3 litre (5 pint) casserole dish


    • 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.

    • 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 tip for making Pot-roasted lamb with potatoes and rosemary

    You can use 2 lamb shanks instead of the lamb shoulder, if you like.

    Read our tried and tested reviews of the best slow cookers.

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    (177 ratings)
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