Pot-roasted lamb with potatoes and rosemary recipe

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serves: 4
Cost: mid
5-a-day: 1
Prep: 20 min
Cooking: 3 hr

Nutrition per portion

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


    • 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


    • 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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