Name: Pot-roasted lamb with potatoes and rosemary recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: Serves: 4
Cuisine: British
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

Nutrition Per Portion

RDA

Calories

415 Kcal

21%

Sugar

8.9 g

10%

Fat

12.3 g

18%

Saturated Fat

5.7 g

29%

Salt

0.8 g

Protein

29.7 g

59%

Carbohydrates

46.4 g

18%

Salt

0.8 g

By Sue McMahon

published 19 July 2021

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 (opens in new tab), 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

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Method

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 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 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.